Table of Contents
NOTES: To make this Vienna Plum Cake recipe Dairy Free, simply replace the butter with coconut oil or the butter replacement of your choice. To make it fully Paleo, you can replace the sweetener with coconut palm sugar or the sweetener of your choice.
Top the batter with plums, skin side down. Place the halved plums on top, skin side down. You don’t have to push them into the batter as they will sink into the batter while baking. Bake plum cake until golden in color. Bake the cake for about 25-30 minutes in the center of the 350 °F (175 °C or 160 °C fan) preheated oven until golden.
This Austrian plum cake super easy to make and yet the fluffiest, most delicious cake ever. I used damsons (also called Italian prune plums or Empress Plums). Use quality plums that are ripe but not overly soft and juicy yet.
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.
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