Desserts
This Austrian plum cake delivers the iconic raisin-studded richness and signature almond whip topping that makes it a bakery staple. š The secret lies in layers of tender yeast dough filled with plums and raisins, then crowned with that signature whipped almond creamātextures that balance perfectly between moist and light.
I've perfected this recipe through years of testing, ensuring it stays true to Austrian tradition while being approachable for home bakers.
The beauty of this cake is in its simplicity: a basic yeast dough gets transformed into something extraordinary through proper layering and baking techniques. The plums and raisins provide natural sweetness that complements the buttery dough, while the almond whip topping adds an elegant finish that's both decorative and delicious.
What makes this version special is the balanceāmoist enough to satisfy, but not so dense it loses its signature cake texture.
By following this recipe, you'll achieve a cake with a golden crust, tender layers that practically melt in your mouth, and that signature whipped almond topping that's light yet rich. The aroma alone will transport you to an Austrian bakery, where this cake is a beloved classic.
Whether you're baking for a special occasion or simply treating yourself, this recipe delivers professional-quality results with minimal fuss.
Perfect for holidays, celebrations, or as a showstopping dessert, this plum cake keeps beautifully for days. The almond whip topping can be made ahead, making this a great make-ahead dessert. Let's get started on creating your own bakery-worthy masterpiece.
Ingredients for austrian plum cake
Eight layers of tradition: yeast dough, plums, raisins, and that iconic whipped almond crown.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 4 Ā½ cups | Sifted for light texture |
| Unsalted Butter š§ | 1 Ā½ cups | Cold, cubed for dough |
| Granulated Sugar š | 1 Ā½ cups | Superfine preferred |
| Active Dry Yeast š | 2 Ā¼ tsp | Fresh or 1 packet |
| Warm Milk š„ | 1 Ā¼ cups | 110Ā°F for yeast activation |
| Large Eggs š„ | 2 whole | Room temperature |
| Vanilla Extract šæ | 1 tbsp | Pure Madagascar preferred |
| Salt š§ | 1 tsp | Diamond Crystal preferred |
| Pitted Plums š | 2 cups | Pitted, halved, fresh or frozen |
| Raisins š | 1 Ā½ cups | Plump, soaked in warm water |
| Ground Almonds š„ | 1 Ā½ cups | Finely ground for topping |
| Powdered Sugar š | 2 cups | For almond whip topping |
| Almond Extract šæ | 1 tsp | Pure, not imitation |
| Whole Milk š„ | Ā½ cup | For almond whip |
The yeast is non-negotiable for that signature tender crumb. King Arthur flour or Gold Medal work bestāavoid bread flour unless you want a denser texture. For butter, PlugrĆ” or Land O'Lakes unsalted melt beautifully. The plums should be ripe but firmāStanley or Santa Rosa varieties are ideal, but any juicy plums work. Soak the raisins in warm water for 15 minutes before using; this plumps them up and makes them more tender. The ground almonds? Trader Joe's or Costco have the best prices for bulk almondsājust pulse them in a food processor until finely ground.
No superfine sugar? Pulse regular granulated sugar in a food processor for 30 secondsāgame-changer for texture. Short on plums? Substitute apricots or dried plums, but reduce liquid by 2 tbsp to avoid sogginess. The almond whip topping can be made with cashew cream instead of milk for a richer version, though traditionalists will insist on dairy. For the yeast, if your kitchen is chilly, warm the milk to 110Ā°F**ātoo hot (above 120Ā°F) kills it. The dough should be soft but not sticky; add 1 tbsp more flour if needed, but don't overdo it or the cake will dry out.
The dough keeps for 2 days in the fridge, wrapped tightly in plastic. The almond whip topping can be made 3 days aheadājust whip it again before serving. For the best results, bake the cake layers the day you plan to assemble it. Once fully assembled, this cake stays fresh for 5 days at room temperature, covered loosely. The almond whip topping freezes beautifully for 3 monthsājust thaw and re-whip before using. Store individual layers between parchment paper to prevent drying.
Why You'll Love This Recipe
- No Yeast Nightmare: Iāve made enough dense, sad cakes that took all day to riseāthis one? Just toss in the yeast with warm milk, let it sit while you make coffee, and boom. No waiting hours, no failed proofing. That butter and sugar combo gives it just enough lift without the fuss.
- Plum Butter Magic: Honestly, the star here isnāt even the cakeāitās the plum butter. That tangy-sweet spread cuts through the buttery richness like a perfect contrast. Spread it thick, thin, or even warm it slightly for a next-level flavor punch. (Yes, even on a Tuesday night.)
- Breakfast or Dessert: Hereās what sold meāthis cake is both. Serve it warm with butter for a hearty breakfast, or dust it with powdered sugar for an after-dinner treat. The yeasty, slightly dense crumb holds up to jam and coffee, making it my go-to for lazy mornings or impromptu guests.
- Budget-Friendly Staples: Between us, this recipe uses ingredients you already have. Flour, butter, sugarāno specialty items, no overpriced add-ins. And the leftovers? Theyāre ridiculously good cold the next day, sliced with a thermos of tea. Minimal cost, maximum satisfaction.
Step-by-step instructions for Austrian plum cake
Here's how to create this iconic European dessert with layers of fruit-studded richness.
šØāš³ Step 1: Prepare the Yeast Dough Foundation
In a stand mixer bowl, combine the 4.5 cups all-purpose flour, 2.25 tsp active dry yeast, 1.5 cups granulated sugar, 1 tsp salt, and 1 tbsp vanilla extract. Mix on low speed until just combined - you want to avoid developing gluten at this stage.
Add the 1.5 cups cold cubed butter and mix on low speed until the butter is incorporated into pea-sized pieces. This creates pockets that will give your cake its signature tender crumb. In a separate bowl, whisk together the 2 whole eggs and 1.25 cups warm milk (about 110Ā°F), then pour this mixture into the flour mixture.
Mix on medium speed for 3-4 minutes until the dough comes together and pulls away from the sides of the bowl. The dough should be soft but not sticky - if it's too dry, add 1-2 teaspoons more warm milk. This is your base dough that will encase the fruit filling.
š³ Step 2: Fold in Fruits and Shape the Cake
Transfer the dough to a clean surface and gently press it into a 12x18-inch rectangle. Using a pastry brush, lightly coat the dough with 1-2 tablespoons warm milk to help prevent cracking. Sprinkle 2 cups pitted plums and 1.5 cups raisins evenly over the dough, leaving a 1-inch border around the edges.
Starting from the long side, roll the dough tightly into a log, sealing the edge as you go. This creates a beautiful spiral pattern when sliced. Place the log seam-side down in a 9x13-inch baking pan lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours until doubled in size.
š„ Step 3: Bake to Golden Perfection
Preheat your oven to 350Ā°F. Bake the cake for 40-45 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. The cake should spring back slightly when pressed gently in the center.
Here's the thing - I like to rotate the pan halfway through baking (after 20-25 minutes) to ensure even browning. The cake should have a beautiful caramelized crust while remaining moist inside. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
š„ Step 4: Prepare the Signature Almond Whip Topping
While the cake cools, make the almond whip topping by combining 2 cups powdered sugar, 1.5 cups ground almonds, 1 tsp almond extract, and 0.5 cup whole milk in a bowl. Whisk vigorously until smooth and fluffy - about 3-4 minutes with a hand mixer. The mixture should hold its shape when spooned.
Spread this almond whip evenly over the completely cooled cake. I like to use a spatula to create decorative swirls. The contrast between the warm fruit cake and cool almond topping is what makes this dessert truly special. Let the topping set for 15-20 minutes before slicing.
ā° Step 5: Rest and Serve for Maximum Flavor
For the best texture, let the cake rest at room temperature for at least 2 hours before serving. This allows the flavors to meld and the cake to develop its signature moist crumb. When ready to serve, slice into 8 equal pieces using a sharp serrated knife.
Each slice should reveal that beautiful spiral pattern of plums and raisins throughout the cake. The almond whip topping adds a delicate crunch that contrasts perfectly with the tender fruit cake. Serve with a dusting of powdered sugar if desired, or enjoy as-is for a truly authentic Austrian experience.
Pro Tips For Making Austrian Plum Cake
- Weigh Your Butter: I learned this the hard wayāmeasuring butter by volume (that "packed cup" method) leaves you guessing. Austrian plum cake relies on precise butter-to-flour ratios; use a kitchen scale for 225g (1 cup) of cold, cubed butter. No more dense, greasy cakes or crumbly failures.
- Proof the Yeast Twice: Skip the second rise at your peril. After mixing the dough, let it sit in a warm spot for 1ā2 hours until doubled. Then, punch it down, cover it, and let it rise againāthis time until it springs back slowly when poked (about 1ā1.5 hours). That second rise guarantees a light, airy crumb, not a dense brick.
- Donāt Overmix the Dough: I used to beat this dough like I was punishing it. But overmixing develops too much gluten, and your plum cake will turn out tough instead of tender. Mix just until the flour is mostly incorporatedālumps are fine. The butter should still show in streaks; thatās how you get those melt-in-your-mouth layers.
- Use Cold Plums: Fresh plums? Toss them in ice water for 10 minutes first. Cold fruit shrinks slightly, so it wonāt release excess juice into the dough, which makes for a soggy cake. Pat them dry afterwardāwet skin = extra moisture you donāt need. (Yes, even if youāre impatient like me.)
Serving suggestions for austrian plum cake
Classic Presentation
Serve this Austrian plum cake on a wooden cake stand or marble slab to elevate its rustic charm. I love using wrought iron cake stands for that traditional bakery feel. Dust the almond whip topping with powdered sugar just before serving to add a snowy contrast.
For extra elegance, garnish with fresh mint leaves or edible gold leafātrust me, it makes all the difference. š
Portion Perfection
Slice into 8 equal wedges using a serrated knife for clean cuts that showcase the spiral plum pattern. For a dramatic presentation, arrange slices on a slate board with dark chocolate shavings scattered around.
Serve each portion with a small scoop of vanilla bean ice cream to balance the rich cake flavors. The ice cream melts beautifully against the almond whip topping.
Seasonal Accompaniments
In summer, pair with chilled berry compote or whipped cream to lighten the richness. For autumn, serve with spiced apple sauceājust warm 1 cup applesauce with Ā½ tsp cinnamon and Ā¼ tsp nutmeg for 5 minutes.
In winter, a hot cup of Austrian melange (espresso with whipped cream and cocoa) completes the experience. The contrast of warm and cold makes every bite special.
Make-Ahead Magic
Assemble the cake 1 day aheadāthe flavors deepen overnight. Store at room temperature in an airtight container with parchment paper between layers. Refrigerate for up to 3 days if needed, but bring to room temperature before serving.
The almond whip topping can be made 2 days ahead and stored in the fridgeājust re-whip before spreading. This makes it perfect for holiday gatherings or last-minute celebrations. āØ
Coffee Pairings
Austrian plum cake pairs beautifully with dark roast coffee like Vienna-style espresso or Melitta coffee (a classic Austrian brand). For a lighter option, try Earl Grey teaāthe bergamot complements the almond topping. Avoid overly sweet drinks; the cakeās natural flavors shine best with bitter or nutty notes.
A small glass of Austrian GrĆ¼ner Veltliner wine (dry and crisp) also works wonderfully for an adult dessert experience.
Kid-Friendly Twist
For younger guests, cut the cake into smaller squares and serve with chocolate syrup for dipping. Add colorful sprinkles to the almond whip topping for funājust mix Ā½ tsp sprinkles into the whipped mixture before spreading.
You can also serve mini cake pops made from leftover pieces, dipped in melted chocolate and rolled in crushed almonds. Itās a hit at parties and keeps kids excited about traditional desserts! š
Nutrition facts
Frequently asked questions
Can I substitute dried plums for fresh plums?
Yes! Use 1.5 cups dried plums (soaked in warm water for 20 minutes to plump) instead of fresh. Drain well before adding to the dough to prevent a soggy cake. For extra flavor, warm the dried plums with 1 tbsp rum or brandy while soaking.
Why does my almond whip topping look grainy?
Graininess usually means the almonds weren't ground finely enough. Pulse them in a food processor until they resemble superfine powderāno visible specks. Also, ensure your powdered sugar is 100% pure (no cornstarch additives). Whip the mixture for 4-5 minutes on high speed for a silky texture.
How do I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus Ā½ tsp xanthan gum. For the dough, reduce warm milk to 1 cup and add 1 tbsp applesauce for moisture. The almond whip topping stays the sameājust ensure your powdered sugar is gluten-free. Expect a slightly denser texture but still delicious!
Can I bake this in a different pan size?
For a 9x13-inch pan, follow the recipe as written. For an 8x8-inch pan, reduce plums/raisins to 1 cup each and bake at 325Ā°F for 35-40 minutes. For a 10x15-inch pan, increase plums/raisins to 3 cups each and bake for 50-55 minutes. Always adjust baking time based on your ovenācheck with a toothpick!
What's the secret to a perfect spiral pattern?
Roll the dough tightly from the long side (not the short end) to create a consistent spiral. Seal the edges well to prevent unraveling. For extra drama, brush the top with egg wash before bakingāit enhances browning and makes the spiral pop when sliced. Chill the dough for 30 minutes before rolling if your kitchen is warm.