Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Austrian Plum Cake

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Austrian Plum Cake

Article excerpt

Make sure the ripe plums are a little firm because ultra-juicy ones will make the center of the cake wet and soggy. Italian prunes and pluots will work well here, too.

1 cup all-purpose flour, plus more for pan

½ cup white sugar, plus 2 tablespoons, divided

¾ teaspoon baking powder

½ teaspoon kosher salt

8 tablespoons salted butter, cut into 8 pieces, room temperature

1 large egg, plus 1 large egg yolk

1½ teaspoons vanilla extract

1¼ pounds ripe but firm medium plums, halved, cut into ¾-inch wedges and pitted

Powdered sugar to dust on top

Heat oven to 325 degrees with rack in the middle position. Prepare 9-inch springform pan with cooking spray and dust evenly with flour.

Mix flour, ½ cup sugar, baking powder and salt on low in a stand mixer, until combined, about 5 seconds. …

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