There is something truly special about a homemade Polish plum cake. This classic dessert, known as Placek ze Śliwkami, is soft, buttery, and filled with juicy plums that bake into the cake and create a rich, comforting flavor. It is one of the most loved examples of a traditional Polish fruit cake, especially during late summer when plums are at their best.
This Polish plum cake recipe is simple enough for beginners, yet it delivers bakery-quality results every time. The balance between the fluffy cake, slightly tart fruit, and sweet crumble topping makes it perfect for family gatherings, afternoon coffee, or holiday tables. If you enjoy exploring traditional desserts, this recipe will quickly become a favorite in your kitchen.
You can also explore other traditional desserts to pair with this cake. For example, you might want to link here to other classic Polish cakes like apple cake or cheesecake to build a full dessert table.
Why You’ll Love This Polish Plum Cake
This cake is wonderfully soft and rich. The butter-based batter creates a tender crumb that stays moist even after a few days. It feels comforting and homemade in the best possible way.
The plums add natural sweetness and a slight tart flavor. This balance keeps the cake from being too heavy or overly sweet. Every bite feels fresh and satisfying.
The crumble topping, known as kruszonka, gives a light crunch. It adds texture and a sweet finish that makes the cake feel complete.
It is also very versatile. You can serve it warm, at room temperature, or even slightly chilled. It works perfectly as a dessert or with coffee for a simple treat.
What Is Polish Plum Cake (Placek ze Śliwkami)?
Placek ze Śliwkami is a traditional Polish cake made with a soft butter batter and topped with fresh plums and a crumbly topping. It is especially popular in late summer when Italian prune plums, known as węgierki, are in season.
This cake is a staple in Polish homes. It is often baked for family gatherings, holidays, or simply as a weekend treat. Like many Polish desserts, it focuses on simple ingredients and reliable techniques.
The Right Plums to Use (Very Important)
Choosing the right plums is the key to success for this polish plum cake recipe.
Italian prune plums (węgierki) are the best choice. They are oval-shaped, dense, and have lower water content. This means they bake beautifully without releasing too much juice into the cake.
Avoid using large round plums like black or red plums. These contain too much moisture and can make your cake soggy. They also tend to break down too much during baking.
If you want the best texture and flavor, always look for firm, ripe prune plums. They should feel slightly soft but not mushy.
Necessary Equipment
- Mixing bowls
- Hand mixer or stand mixer
- 9×13-inch baking pan
- Measuring cups and spoons
- Spatula
- Knife for slicing plums
- Cooling rack
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe. It gives the cake structure while keeping it soft.
Butter: Use unsalted butter for better control of flavor. It should be softened to room temperature.
Sugar: Granulated sugar is used in both the batter and crumble. It adds sweetness and helps create a golden crust.
Eggs: Eggs provide structure and richness. Always use room temperature eggs for better mixing.
Plums (Węgierki): Italian prune plums are essential. They hold their shape and do not release too much liquid.
Baking Powder: This helps the cake rise and stay fluffy.
Vanilla Extract: Adds warmth and enhances the overall flavor.
Crumble (Kruszonka): Made from butter, flour, and sugar. This is a defining feature of Polish fruit cakes.
The Crumble Topping (Kruszonka)
The crumble topping is what makes this polish cake with plums truly authentic.
The perfect ratio is simple:
- 1 part sugar
- 1 part butter
- 2 parts flour
Mix these ingredients until they form small crumbs. Do not overmix. The texture should stay slightly rough and crumbly.
To keep the topping crisp, sprinkle it evenly over the cake just before baking. Do not press it down. Let it sit lightly on top so it bakes into a golden, crunchy layer.
Preventing a Soggy Bottom
This is one of the most important techniques in this polish plum cake recipe.
Toss the plums in flour before placing them on the batter. You can also use potato starch. This creates a light coating that absorbs excess juice.
This simple step keeps the fruit from sinking and prevents the cake from becoming soggy. It also helps the plums stay evenly distributed.
How to Make Polish Plum Cake
Prepare the oven: Preheat your oven to 350°F (175°C). Grease and line your baking pan for easy removal.
Make the crumble topping: Combine butter, sugar, and flour in a bowl. Mix until crumbly and set aside.
Cream the butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This step creates a soft texture.
Add the eggs: Add eggs one at a time, mixing well after each addition. This helps create a smooth batter.
Add vanilla: Mix in vanilla extract for flavor.
Combine dry ingredients: In a separate bowl, mix flour and baking powder.
Mix batter: Gradually add dry ingredients to the wet mixture. Mix until just combined.
Prepare the plums: Wash, pit, and halve the plums. Toss them lightly in flour.
Spread the batter: Pour the batter into the prepared pan and smooth the top.
Arrange the plums: Place the plums skin-side down on the batter. This prevents juices from soaking into the cake.
Add crumble topping: Sprinkle the kruszonka evenly over the top.
Bake the cake: Bake for 45–55 minutes until golden and a toothpick comes out clean.
Cool before serving: Let the cake cool in the pan before slicing.
Tips for the Best Polish Plum Cake
- Use room temperature ingredients. This helps everything mix evenly and improves texture.
- Choose firm plums. Overripe plums will release too much juice and affect the cake.
- Do not overmix the batter. Mix just until combined to keep the cake light and fluffy.
- Arrange plums carefully. Place them evenly and always skin-side down.
- Keep crumble loose Do not press it into the batter. This keeps it crisp after baking.
Serving Suggestions
This polish plum cake is perfect on its own, but you can make it even more special with a few simple additions. Serve it with a dusting of powdered sugar or a dollop of whipped cream.
It also pairs beautifully with coffee or tea. For a full dessert spread, consider linking to other traditional recipes like Polish apple cake – Szarlotka or poppy seed cake. These combinations create a wonderful showcase of classic Polish baking.
Make-Ahead and Storage
Refrigerator
Store the cake in an airtight container for up to 4 days. It stays moist and flavorful.
Freezer
Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating
Warm slices in the oven at low heat for a few minutes. This brings back the soft texture.
FAQs
Can I use other fruits instead of plums?
Yes, you can substitute plums with other stone fruits like apricots, peaches, or cherries.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour.
Can I use frozen or canned plums for this cake?
Fresh plums are best. Frozen plums can be used if fully thawed and drained. Canned plums are not recommended because they are too soft.
Do I put the plums skin-side up or down?
Always place them skin-side down. This prevents the juices from soaking into the batter.
Polish Plum Cake (Placek z Sliwkami)
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Polish plum cake recipe is a soft, buttery dessert topped with juicy plums and a sweet crumble topping.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) sugar
- 1/2 cup (115g) butter
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 lb (450g) Italian prune plums
Crumble:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) butter
- 1 cup (125g) all purpose flour
Instructions
- Prepare the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal. Make sure the oven is fully preheated before placing the cake inside to ensure even baking.
- Make crumble: In a medium bowl, combine the flour, sugar, and cold butter. Use your fingers or a pastry cutter to gently mix the ingredients until they form small, crumbly pieces. Do not overwork the mixture, as you want a light, sandy texture with some larger crumbs for a crisp topping. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer. Mix for about 3–5 minutes until the mixture becomes pale, light, and fluffy. This step is important for creating a soft and tender cake texture.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. This helps create a smooth, stable batter and prevents curdling.
- Add vanilla: Pour in the vanilla extract and mix until fully incorporated. This adds a warm, subtle flavor that enhances the overall taste of the cake.
- Mix dry ingredients: In a separate bowl, whisk together the flour and baking powder. This helps evenly distribute the leavening agent, ensuring the cake rises properly and has a consistent texture.
- Combine batter: Gradually add the dry ingredients to the wet mixture in batches. Mix on low speed or fold gently with a spatula until just combined. Avoid overmixing, as this can make the cake dense instead of soft and fluffy.
- Prepare plums: Wash the plums, cut them in half, and remove the pits. Lightly toss the plum halves in a small amount of flour or potato starch. This helps absorb excess moisture and prevents the fruit from sinking into the batter.
- Assemble cake: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Arrange the plum halves evenly over the batter, placing them skin-side down. This helps keep the juices from soaking into the cake while baking.
- Add topping: Sprinkle the prepared crumble topping evenly over the plums and batter. Make sure to distribute it lightly across the surface without pressing it down, so it stays crisp and crumbly during baking.
- Bake: Place the cake in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15–20 minutes before slicing and serving.
Notes
For best results, always use Italian prune plums. This ensures the cake stays light and not soggy. Tossing the plums in flour is a small step that makes a big difference. Also, avoid overbaking to keep the cake moist and tender.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
