Easy Polish Plum Cake with crumble – Ciasto Śliwkowe
Polish Plum Cake – Ciasto Śliwkowe is a cozy and delicious treat, especially when made with fresh plums. This classic cake captures the essence of late Summer and early Fall with its soft, buttery crumb, warming spices, and juicy, sweet-tart plums nestled into the top.
It’s one of those recipes that feels both nostalgic and comforting, which makes it great for any occasion, from family dinners to impromptu gatherings.
With its unique flavors and simple preparation, I don’t need more convincing to make it. This cake delivers the perfect balance of sweet and tart flavors, and it will be a great way to highlight that farmer’s market haul.
Why you will love this recipe
Rich, nutty brown butter flavor – say, that five times fast :). The brown butter adds a deep, nutty richness that makes every bite feel indulgent and special.
Sweet-tart juicy plums – the fresh Italian plums provide a sweet-tart burst of flavor that contrasts beautifully with the warm spices and buttery cake.
Fall spices & orange zest – a hint of cinnamon, cardamom, and bright orange zest gives the cake that comforting autumn feel without being overwhelming.
Almond flour twist – the addition of almond flour, both in the cake and the streusel topping adds a subtle nuttiness and tender crumb that people will appreciate.
Crispy streusel topping – who doesn’t love a streusel? The crunchy, sweet topping with brown sugar and almond flour is a textural contrast that makes this cake hard to resist.
Perfect for any time – It’s versatile! You can serve it with coffee in the morning, as an afternoon snack, or even as a light dessert. It’s the kind of cake people will crave again and again.
Ingredients, Variations and Substitutions
Unsalted Butter – adds richness and moisture to the cake. Browning the butter introduces a deep, nutty flavor. Brown the butter carefully—too dark and it will taste burnt. Regular melted butter or vegetable oil (though you’ll lose the nutty flavor).
All-Purpose Flour – the main structure-building ingredient that gives the cake body. Measure flour carefully to avoid a dense cake. Use gluten-free all-purpose flour for a gluten-free version.
Almond Flour – adds a subtle nutty flavor and makes the cake more tender. Almond flour absorbs less moisture, so it keeps the cake soft. Replace with more all-purpose flour for a firmer texture, or try hazelnut flour for a different nutty flavor.
Granulated Sugar – sweetens the cake and helps create a tender crumb. Adjust the sugar if you prefer a less sweet cake. Use light brown sugar or g caster sugar for a deeper caramel-like flavor.
Eggs – beaten eggs provide structure, moisture, and richness to the cake. Eggs contribute to the texture—too many can make the cake dense. Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan option, though it will affect texture.
Egg yolk – adds extra richness and creates a more tender cake crumb. The extra yolk makes the cake richer but can also contribute to density if overused. Leave out the extra yolk for a lighter texture, or use 1 tbsp cream or milk.
Greek Yogurt or Sour Cream – adds moisture and a subtle tang that balances the sweetness. Full-fat versions will make the cake richer. Plain yogurt, buttermilk, or even crème fraîche.
Italian Plums – also known as Sliwki Wegierki, are the star ingredient, adding juicy, tart-sweet flavor and a vibrant look. Use ripe but firm plums for the best texture. Other stone fruits like peaches, nectarines, or apricots, or even apples for a fall twist.
Vanilla Extract – Enhances the flavors of the cake without overpowering it. Use real vanilla extract for the best flavor. Almond extract for a different, slightly nutty flavor. you can also use vanilla sugar
Orange zest – adds bright, citrusy notes that balance the richness of the butter and spices. Use Lemon zest for a different citrus twist or omit for a more neutral cake.
Baking Powder – provides leavening, helping the cake rise and stay light. Ensure it’s fresh for the best lift. You can’t really substitute baking powder, but for every 1 tsp, use 1/4 tsp baking soda + 1/2 tsp cream of tartar.
Salt – balances the sweetness and enhances the overall flavor. Don’t skip it. Sea salt or kosher salt are great alternatives.
Cinnamon – adds warmth and spice, perfect for the fall flavors in the cake. Use fresh cinnamon for the most intense flavor. Pumpkin spice or just increase the cardamom.
Cardamom – adds a sweet-spicy, floral flavor that complements the cinnamon and plums. It’s potent—so a little goes a long way. Nutmeg or allspice for a slightly different warmth.
Equipment you will need
- Mixing bowls
- Whisk or electric whisk
- Hand mixer or stand mixer
- Spatula
- Baking pan
- Parchment paper (optional)
- Measuring cups and spoons
- Microplane or zester
- Knife and cutting board
- Cooling rack
Top Tips for best tasting Polish Plum Cake
Brown the butter carefully – when browning the butter, keep a close eye on it. It can go from golden and nutty to burnt very quickly. Stir constantly to ensure even browning and remove from heat as soon as it turns amber with brown specks.
Room temperature ingredients – make sure your butter, eggs, and yogurt/sour cream are at room temperature. This helps everything blend smoothly and ensures a light, even texture in the cake.
Don’t overmix the batter – Once you add the flour mixture, mix until just combined. Overmixing can develop the gluten and result in a dense cake.
Arrange the plums right– placing them skin side down prevents too much moisture from soaking into the cake. It also makes for a prettier presentation when baked.
Use ripe but firm plums – ripe plums give the perfect sweet-tart balance. However, overly soft plums can release too much juice, making the cake soggy.
Chill the streusel topping – for the best crumbly texture, chill the streusel in the fridge while you prepare the batter. This keeps the butter firm, creating a nice crunchy topping.
Check cake for doneness – at the 40- minute baking time, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. Be mindful not to overbake, or it could dry out.
Let the cake cool – allow the cake to cool in the pan for about 15-20 minutes before transferring it to a cooling rack. This helps the cake set and keeps it from falling apart.
Step-by-step instructions
- Start by making the crumble. In a small bowl, mix all-purpose flour, almond flour, brown sugar, and cinnamon.
- Add the cold cubed butter, and using your fingers or a pastry blender, mix until the mixture forms coarse crumbs.
- Place the bowl in the fridge while you prepare the cake batter.
- In a small pot, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 3-4 minutes). Remove from heat and let it cool slightly.
- Preheat your oven to 350°F (175°C).
- Line a 9×9 inch baking pan with parchment paper for easy removal.
- Whisk together the all-purpose flour, almond flour, baking powder, pinch of salt, cinnamon, and cardamom in a large bowl. Set aside.
- Combine the browned butter and granulated sugar in another large bowl until smooth and creamy.
- Add the eggs and egg yolk one at a time, mixing well after each addition. Then, add the vanilla and orange zest.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until combined. Be careful not to overmix, as this can make the cake dense. Stir in the Greek yogurt (or sour cream), mixing gently until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the halved plums on top of the batter, skin side down, gently pressing them into the batter.
- Remove the crumb topping from the fridge and sprinkle it evenly over the plums.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the topping starts to brown too quickly, loosely cover the cake with aluminum foil halfway through baking.
- Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
Best way to enjoy Polish Plum Cake
- Classic with a cup of tea or coffee
- Serve with whipped cream
- A scoop of vanilla ice cream
- Drizzle of honey or maple syrup
- Dust with powdered sugar
- Serve for breakfast or brunch paired with yogurt and fresh fruit
You may also like:
Storage instructions, reheating
Room Temperature:
- You can store the cake at room temperature if you plan to enjoy it within 1-2 days.
- Cover it with plastic wrap or aluminum foil or store it in an airtight container to prevent it from drying out.
Refrigerator:
- For longer storage (up to 4-5 days), refrigerate the cake in an airtight container or tightly wrapped in plastic wrap.
- The fridge helps extend the cake’s freshness, but the streusel may soften slightly due to moisture.
Freezer:
- To store for a longer period, freeze the cake for up to 3 months.
- Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container to maintain freshness.
- Be sure to label the cake with the date you froze it.
Reheating:
Room Temperature Cake:
- If stored at room temperature, the cake is ready to enjoy immediately or can be slightly warmed for a fresh-baked feel.
Refrigerated Cake:
- You can reheat a slice in the microwave. Heat on medium power for 10-15 seconds per slice.
- Alternatively, preheat the oven to 350°F (175°C), place the slice on a baking sheet, and warm it for 5-10 minutes. This will help revive the streusel topping’s crispiness.
Frozen Cake:
- To reheat from frozen, allow the cake slices to thaw in the refrigerator overnight.
- Once thawed, follow the same microwave or oven reheating instructions as above for a fresh, warm slice.
Easy Polish Plum Cake with crumble – Ciasto Śliwkowe
Equipment
- mixing bowls
- whisk
- hand or stand mixer
- spatula
- Baking pan
- parchment paper
- measuring cups and spoons
- Citrus zester
- knife, cutting board
- cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup almond flour
- 12-14 Italian plums halved and pitted
- 3 large eggs
- 1 egg yolk
- 1/2 cup unsalted butter browned
- 1/2 cup greek yogurt or sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 orange about 1 tsp
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- ¼ tsp cardamon or a mix of cinnamon and cardamom
Crumb topping
- 1/4 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- In a small bowl, mix together all-purpose flour, almond flour, brown sugar, and cinnamon.
- Add cold cubed butter, and using your fingers or a pastry blender, mix until the mixture forms coarse crumbs.
- Place the bowl in the fridge while you prepare the cake batter to keep the butter firm and create a crisp topping.
- In a small pot, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 3-4 minutes).
- Remove from heat and let it cool slightly.
- Preheat your oven to 350°F (175°C).
- Line a 9×9 inch baking pan with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, pinch of salt, cinnamon, and cardamom. Set aside.
- In another large bowl, combine the browned butter and granulated sugar together until smooth and creamy.
- Add the eggs and egg yolk one at a time, mixing well after each addition. Then, add the vanilla and orange zest.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense. Stir in the Greek yogurt (or sour cream), mixing gently until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the halved plums on top of the batter, skin side down, gently pressing them into the batter.
- Remove the streusel from the fridge and sprinkle it evenly over the plums.
- Bake in the pre-heated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the streusel starts to brown too quickly, loosely cover the cake with aluminum foil halfway through baking.
- Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This Polish Plum Cake with its spiced crumble topping is the perfect dessert to celebrate the flavors of Fall. The combination of sweet, juicy plums and the subtle notes of cinnamon, cardamom, and orange zest create a cozy vibe that pairs wonderfully with a cup of coffee or tea. Whether you enjoy it as an afternoon treat, dessert, or even for breakfast (I won’t tell!), this cake is sure to become a seasonal favorite.
Don’t forget to experiment with variations, like adding almond flour for a nuttier texture or serving it with whipped cream for an extra indulgent touch. However you choose to enjoy it, this cake is all about simplicity, comfort, and embracing the best of Fall’s harvest.
You should save this Polish Plum Cake Recipe for the next time you will be baking or in need of a delicious treat.
FAQ about Polish Plum Cake
Can I use different types of plums for this cake?
Yes! While Italian plums are delicious, you can use any variety of plums. Just be sure to adjust the sugar if the plums are particularly sweet or tart.
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. If your blend doesn’t already contain xanthan gum, you may want to add it for better texture.
Can I add other fruits to the cake?
Yes! Feel free to mix in or substitute other fruits like peaches, apples, or cherries for a different flavor profile.
Why did my cake turn out dense?
Overmixing the batter or not measuring ingredients accurately can result in a dense cake. Make sure to fold in the flour and other dry ingredients gently.
What can I serve with this cake?
This cake pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of honey. It’s also delightful on its own or with a hot coffee or tea.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
