Placek z Sliwkami – Polish Plum Cake
Yesterday I said I would challenge myself to bake around the world. I’ll be baking in random order and today I’ll be baking a Polish dish. A Polish Plum Cake.
When I was researching what to bake for Poland the first thing that came to mind were pierogies, but after a few failed attempts I stumbled across a Polish Plum Cake recipe on Jamie Oliver’s website. It looked and sounded like a delicious cake so I decided to try it out. First try came out great and it tasted delicious. I slightly adapted the recipe with some of my own stuff and some tips I found on other websites. I noticed a few recipes online also added a butter/clove mixture onto the plums, and I have to say it really is a nice addition.
This cake is really moist and the butter topping melts onto the plums during baking, once it’s out of the oven it soaks into the cake as well. One bite of this cake and you’ll want to eat it all.
Here’s my version of Placek z Sliwkami (Polish Plum Cake)
First, let’s get all our ingredients ready. Plums, butter, sugar, vanilla extract, lemon zest, sour cream, milk, eggs, flour, baking powder and salt.
Put the butter into a bowl.
Lemon zest. (The little blurb of yellow on the right is supposed to be lemon zest but it’s hard to tell in the picture…)
Vanilla extract. I’m using my own home made extract 🙂
Cream this all together.
Once the butter is nice and creamy, add in the eggs one by one.
Followed by the salt. Mix until combined.
Add in the flour in little increments.
And the baking powder.
Followed by the milk.
And the sour cream.
Mix until you get this nice lush creamy consistency.
Get your previously prepared baking dish or oven dish (kinda forgot to mention you had to have that prepared… just get it quickly now, it’ll still be ok)
Pour in the batter and divide it evenly over the dish.
Lightly push in the halved plums, skin side down. And set aside for a minute while we prepare the butter topping.
For the butter topping, put sugar in a small bowl.
Add the ground cloves.
Mix to combine.
Add the butter.
Using two knives cut into the butter and sugar mixture and keep on cutting/mixing until combined. I tried this using my fingers first but they were too warm and I just made a mess. The knife method works perfect for this.
You should end up with a crumbly butter mixture.
Crumble the butter onto the plums and put into the oven for roughly 40 minutes, till golden brown. You can test if the cake is done by pushing a skewer into it, if it comes out clean, the cake is ready.
You can see the plums have sunk into the cake and almost melted into a jam like consistency. This cake just melts in your mouth. Just writing about it now makes me want to eat it again. This cake is perfect for the summer when plums are in season.
I hope you’ll enjoy this cake as much as I did 🙂
|Prep Time||20 minutes|
|Cook Time||40 minutes|
- 125 g butter
- 150 g sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 3 eggs large
- 5 g salt
- 300 g all-purpose flour sifted
- 10 g baking powder
- 185 ml milk
- 125 g sour cream
- Preheat the oven to 175 ºC / 350 ºF.
- Grease an oven dish (20 cm x 30 cm / 8 in x 12 in) or grease a baking tray and line with parchment paper.
- Cream butter with sugar, vanilla and lemon zest.
- Add eggs one by one, add salt and mix until combined.
- At a lower speed, mix in the flour and baking power in increments.
- Add milk and sour cream and mix until combined.
- Pour the batter in the prepared oven dish or baking tray en lightly push in the halved plums.
- Put butter, sugar and cloves into a small bowl and using two knives, cut and mix until combined.
- Crumble the butter mixture onto the plums.
- Bake for roughly 40 minutes till golden brown and a skewer comes out clean.
You’re welcome 🙂
I’ve made this several times now and it is scrumptious. Thanks for the recipe.
You’re welcome, I’m glad you enjoy it 🙂