Easy Polish Plum Cake – Placek ze Sliwkami Recipe
No yeast, no fuss, just a tender, spiced coffee cake topped with juicy Italian plums. This delicious dessert is perfect for late summer, early fall, when you are not quite ready yet to give up on long days and short sleeves.
Made with Italian plums that turn jammy in the oven, this cake leans into fall flavors with cinnamon, cardamom, and a pinch of nutmeg. A touch of coconut sugar adds caramel depth, rye flour brings a rustic edge, and orange zest ties everything together. No yeast, no complicated steps.
Other desserts with seasonal fruits.
How is this recipe different?
- We used coconut sugar
- We added rye flour
- No yeast
Key Ingredients, Variations and Substitutions
Italian Fresh Plums – small italian prune plums are sweet-tart, and perfect for baking because they hold their shape while turning jammy. If you can’t find Italian plums, any firm, slightly tart plum will work (skip the super juicy varieties that turn mushy). You could even try apricots or cherries in a pinch, but the flavor will be a touch sweeter and less complex.
Coconut sugar – instead of the classic white or brown sugar, this cake leans on coconut sugar for its subtle caramel notes and warm depth of flavor. Maple sugar works just as well if you’d like a slightly lighter, maple-kissed sweetness. If neither is handy, light brown sugar makes a reliable stand-in, though the flavor will be a bit more familiar and less earthy.
Flour mix – the batter combines all-purpose flour with a little rye flour for a rustic edge. The rye adds nuttiness and a gentle chew. If rye isn’t your thing (or not in your pantry), you can simply use all all-purpose flour for a lighter, more traditional crumb. Whole wheat pastry flour or spelt flour are other great swaps if you want to keep that earthy, wholesome feel.
Other ingredients: butter, sour cream or greek yogurt, orange zest (or lemon zest if you prefer), turbinado sugar and a pinch of salt.
Spices: cinnamon, cardamom, nutmeg
Equipment you will need
- 9-inch (23 cm) springform pan
- Mixing bowls
- Electric or stand mixer
- Whisk + spatula
- Zester
- Measuring cups + spoons or a kitchen scale
- Cooling rack
- Offset spatula
- Sifter
- Parchment paper
Top Tips
Room temp = better batter – let your butter, eggs, and yogurt come to room temperature before mixing. It helps the batter come together smoothly and gives you a fluffier cake.
Spice wisely – a light hand with clove and nutmeg is key; they’re strong and can overpower the delicate plum flavor. Cinnamon and cardamom should be the stars.
Don’t overmix – once the dry ingredients are in, fold gently until just combined. Overmixing makes the cake tough.
Juicy plums? No problem – If yours are very ripe, place the springform pan on a rimmed baking sheet to catch any drips.
Check for doneness between the plums – A toothpick should come out clean from the cake part, not the juicy fruit.
Step-by-step instructions
- Preheat the oven to 350°F / 175°C. Butter the springform and line the bottom with parchment; lightly grease the parchment.
- Halve and pit 450–500 g plums. If you like, toss them with 1–2 tsp sugar and a pinch of cinnamon; set aside.
- In a large bowl whisk together: 130 g all-purpose flour, 70 g rye flour, 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, ½ tsp ground cardamom, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg. Stir to evenly distribute the spices.
- In your mixer (or food processor), cream 150 g softened butter with 150 g coconut sugar until light and slightly fluffy — ~2–3 minutes. Add the zest of 1 orange and mix briefly.
- Add the 3 large eggs, one at a time, beating until each is incorporated and scraping the bowl sides between additions.
- Fold in 120 g of Greek yogurt until combined.
- Add the dry mix to the butter-egg mixture in two additions, folding gently with a spatula until just incorporated. Don’t overmix, you want a tender crumb. Transfer the batter into a baking pan lined with parchment paper.
- Spread the batter evenly into the prepared springform, smoothing the top with an offset spatula.
- Arrange the plum halves in a single layer on top of the batter, cut side up, in concentric circles or a pretty pattern. Press each plum gently into the batter so it sits partially embedded — they’ll sink a little while baking. Sprinkle a mixture of coconut and turbinado sugar on top of the plums.
- Bake at 350°F / 175°C for about 40–50 minutes. Start checking at 40 minutes: a skewer inserted into the cake (between plums) should come out mostly clean with a few moist crumbs, not raw batter. If the top is browning too fast, tent loosely with foil after ~25–30 minutes.
- Remove from the oven and cool on a rack for 15–20 minutes. If you want a glaze, whisk ½ cup (60 g) powdered sugar with 1–2 tsp fresh orange juice until pourable and drizzle while the cake is slightly warm. Or simply dust with powdered sugar.
Best ways to enjoy
Just as it is – after it cools slightly, dig in and enjoy
Slightly warm – reheat a slice in the oven or toaster oven for a few minutes.
With a dollop – a spoonful of whipped cream or a scoop of vanilla ice cream
Breakfast vibes – pair a slice with Greek yogurt or cottage cheese.
Dusted – dust the cooled cake with powdered sugar right before serving.
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Storage instructions, reheating
This cake is best served slightly warm or at room temperature, when the plums are soft and jammy against the tender crumb. A light dusting of powdered sugar before serving adds just the right touch of polish (pun intended).
Leftovers can be stored covered at room temperature for up to 2 days. After that, move the cake to the fridge, where it will keep well for another 2–3 days — just bring slices to room temperature or give them a quick warm-up before enjoying.
If you’d like to freeze it, cut the cake into slices and wrap each one tightly in parchment and foil (or stash in a freezer-safe container). They’ll keep for about 2 months. To serve, thaw at room temperature or gently reheat in the oven for that “just baked” feel.
Easy Polish Plum Cake – Placek ze Sliwkami Recipe
Equipment
- 9-inch (23 cm) springform pan
- parchemnt paper
- mixing bowls
- stand mixer or hand mixer
- whisk, spatula
- measuring cups and spoons
- cooling rack
- zester
Ingredients
For the batter
- ⅔ cup unsalted butter 10½ tbsp
- ¾ cup coconut sugar
- 3 eggs room temperature
- ½ cup Greek yogurt or sour cream
- 1 cup all-purpose flour
- ½ cuo rye flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- 1 orange zest
- For the plums
- 1 lb italian plums halved and pitted
- 2 tbsp sugar optional, if plums are very tart
To finish
- Powdered sugar for dusting or
Instructions
- Preheat the oven to 350°F / 175°C. Butter the springform and line the bottom with parchment; lightly grease the parchment.
- Halve and pit 450–500 g plums. If you like, toss them with 1–2 tsp sugar and a pinch of cinnamon; set aside.
- In a bowl whisk together: 130 g all-purpose flour, 70 g rye flour, 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, ½ tsp ground cardamom, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg. Stir to evenly distribute the spices.
- In your mixer (or with a hand mixer), cream 150 g softened butter with 150 g coconut or maple sugar until light and slightly fluffy — ~2–3 minutes. Add the zest of 1 orange and mix briefly.
- Add the 3 large eggs, one at a time, beating until each is incorporated and scraping the bowl sides between additions.
- Fold in 120 g sour cream (or Greek yogurt) until combined.
- Add the dry mix to the butter-egg mixture in two additions, folding gently with a spatula until just incorporated. Don’t overmix — you want a tender crumb. (If you want ground nuts for depth, fold in 40–60 g finely ground hazelnuts or almonds now.)
- Spread the batter evenly into the prepared springform, smoothing the top with an offset spatula.
- Arrange the plum halves on top, cut side up, in concentric circles or a pretty pattern. Press each plum gently into the batter so it sits partially embedded — they’ll sink a little while baking.
- Bake at 350°F / 175°C for about 40–50 minutes. Start checking at 40 minutes: a skewer inserted into the cake (between plums) should come out mostly clean with a few moist crumbs, not raw batter. If the top is browning too fast, tent loosely with foil after ~25–30 minutes.
- Remove from oven and cool on a rack for 15–20 minutes. Release the springform and transfer to the rack to cool further. If you want a glaze, whisk ½ cup (60 g) powdered sugar with 1–2 tsp fresh orange juice until pourable and drizzle while the cake is slightly warm. Or simply dust with powdered sugar.
- Serve slightly warm or at room temperature — lovely with a dollop of crème fraîche, whipped cream, or a scoop of vanilla ice cream. Store covered at room temperature for 1–2 days, or refrigerate up to 4 days. Rewarm slices briefly in a low oven for that just-baked feel.
Notes
Don’t overmix – once the dry ingredients are in, fold gently until just combined. Overmixing makes the cake tough. Juicy plums? No problem – If yours are very ripe, place the springform pan on a rimmed baking sheet to catch any drips.
Nutrition
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Conclusion
This Polish Fresh Plum Cake is simple to make, deeply spiced, and full of seasonal fruit melted into the batter. So go ahead, grab your springform pan, and let the scent of cinnamon, cardamom, and baked plums fill your kitchen. I have a feeling this will become one of those cakes you look forward to every fall.
FAQ
Can I use other fruits instead of plums?
Yes! While Italian plums are traditional and hold their shape beautifully, you can swap in firm apricots, cherries, or even sliced pears. Just avoid overly juicy fruits, which can make the cake soggy.
Can I make this cake dairy-free?
Definitely. Replace the butter with a neutral oil or dairy-free butter substitute, and use coconut cream or a dairy-free yogurt instead of sour cream. The texture stays tender, though the flavor will shift slightly.
Can I bake this cake without rye flour?
Of course. Using only all-purpose flour will give you a lighter, more traditional crumb. If you’d like to keep that rustic edge, try whole wheat pastry flour or spelt as an alternative.
Do I need to peel the plums?
Nope! The skins soften during baking and add beautiful color and a little extra tang. Just halve or quarter the plums, remove the pits, and you’re good to go.
