VIENNESE PLUM CAKE
My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake.
Provided by Divaconviva
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease Two 8-inch Round Pans with Butter.
- Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
- Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
- In mixing bowl, cream the butter and sugar.
- Add eggs, mixing until well blended.
- Sift together the flour, baking powder and salt.
- Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
- Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
- Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
- load 'em up!".
- Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
- Bake in 350-degree oven for 30 to 35 minutes.
- Cool completely.
- While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!
VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- 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., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
More about "viennese plum cake recipes"
VIENNA PLUM CAKE - LOW CARB & GLUTEN FREE - IBIH - I …
From ibreatheimhungry.com
4.9/5 (12)Total Time 43 minsCategory Keto CakesCalories 296 per serving
- Cream the butter and sweetener together until smooth. Add the eggs one at a time, beating well after each. Add the vanilla and almond extract and beat until combined.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well. Add the flour mixture to the butter/egg mixture and beat until fully incorporated.
EASY PLUM CAKE » LITTLE VIENNA
From lilvienna.com
Estimated Reading Time 6 mins
VIENNESE PLUM CAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
Servings 9Total Time 1 hr 20 minsCategory DessertsCalories 327 per serving
EASY HOMEMADE PLUM CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
VIENNESE PLUM OR PEACH CAKE - RECIPE - COOKS.COM
From cooks.com
SWEETS & DESSERTS - VIENNA.INFO
From wien.info
VIENNESE PLUM CAKE – RECIPES FROM AROUND THE WORLD
From recipes4thecook.com
VIENNESE PLUM CAKE RECIPE - BAKING.FOOD.COM | RECIPE | PLUM …
From pinterest.ca
VIENNESE PLUM CAKE | RECIPE CART
From getrecipecart.com
VIENNESE PLUM CAKE - RECIPE - COOKS.COM
From cooks.com
AUSTRIAN PLUM CAKE – BLUE CAYENNE
From bluecayenne.com
HOW TO MAKE A DELICIOUS VIENNESE PLUM CAKE. - YOUTUBE
From youtube.com
VIENNESE PLUM CAKE | RECIPE | PLUM RECIPES, PLUM CAKE, DESSERTS
From pinterest.com
PLUM CAKE - BAKE IT WITH LOVE
From bakeitwithlove.com
ZWETSCHKENFLECK MIT HASELNUSSSTREUSEL (PLUM CAKE WITH HAZELNUT
From wien.info
PLUM CAKE RECIPES - COOKCREWS.COM
From cookcrews.com
RECIPE: PLUM CAKE WITH BUTTER CRUMBLE | STEP-BY-STEP INSTRUCTIONS
From austria.info
VIENNESE PLUM CAKE RECIPES RECIPE
From alicerecipes.com
PLUM UPSIDE DOWN CAKE (VEGAN + GF) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #desserts #fruit #european #austrian #cakes #apples #pitted-fruit #peaches #plums #number-of-servings
You'll also love