Viennese Plum Cake Best Recipes

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PLUM CAKE

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Plum Cake image

This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 12

Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup sour cream
  • 3 plums, halved, pitted, and cut into eighths
  • Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
  • Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
  • Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
  • Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g

ZWETSCHGEN DATCHI (BAVARIAN PLUM CAKE)

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Zwetschgen Datchi (Bavarian Plum Cake) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

Ingredients:

  • 1 piece fresh yeast
  • 6 1/4 tablespoons sugar
  • 1 cup hot milk
  • Pinch salt
  • 1/2 tablespoon canola oil
  • 3 ounces butter
  • 1/2 tablespoon vanilla sugar
  • 3 1/2 cups cake flour and flour to work the dough
  • 1 egg
  • 3 to 4 tablespoons hazelnut flour
  • 1 1/2 pounds of ripe plums
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons bread crumbs
  • 3/4 cup almond slivers or almond sticks
  • 2 to 3 tablespoons butter

Steps:

  • For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour.
  • For the topping: Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche.

VIENNESE CAKE

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Viennese Cake image

This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!

Provided by Scandigirl

Categories     Dessert

Time 1h10m

Yield 1 Layer Cake

Number Of Ingredients 16

Ingredients:

  • 2 ounces cocoa powder
  • 3 ounces pastry flour
  • 8 egg yolks
  • 1 whole egg
  • 6 ounces fine sugar
  • 1 tablespoon water
  • 2 ounces graham crackers
  • 2 ounces ground almonds
  • 8 egg whites
  • 2 tablespoons icing sugar
  • 2 cups whipping cream
  • 2 tablespoons icing sugar
  • 1 can pitted cherries
  • 3 tablespoons Tia Maria
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together the cocoa powder and the flour in a bowl and set aside.
  • In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
  • Blend the Graham crackers and the powdered almonds with the egg mixture.
  • Put the egg whites in another bowl and beat until stiff.
  • Add the icing sugar and continue to beat for 30 seconds.
  • Fold the beaten egg whites in with the egg yolk mixture.
  • Add the cocoa and flour mixture and fold again.
  • Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
  • Remove and let stand for 5 minutes, then turn onto a cake rack.
  • Frosting: Whip the cream until quite firm, then blend in the icing sugar.
  • Put the pitted cherries along with half the juice in a saucepan.
  • Bring to a boil over medium heat and add the Tia Maria.
  • Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
  • Continue to cook for 2-3 minutes, stirring constantly.
  • Let stand to cool.
  • Cut the cake into 3 equal layers.
  • Cover the bottom layer with cherries and the next two layers with whipped cream.
  • Decorate with cherries and grated chocolate.

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