A taste of Austria! This Viennese Plum Cake recipe has been passed down through generations, originating in Burgenland, Austria in 1904. Its firm, melt-in-your-mouth texture belies its rich, buttery interior, bursting with the flavor of juicy plums (peaches or apricots also work wonderfully!). Unlike fluffy cakes, this one boasts a delightful density, making it perfect for afternoon tea or a special occasion. Prepare to be transported back in time with each bite of this family heirloom.
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How to Make Viennese Plum Cake
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the sliced plums (or peaches/apricots).
Pour batter into the prepared pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before dusting with powdered sugar (optional) and slicing.
Nutrition Information(Approximate per serving)
Sodium
9 g
Sugar
86g
Fat
38g
Carbs
11g
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