18. Canned Plums

Canned plums are suitable as well, but be sure to drain them thoroughly to avoid excess moisture in the batter.

19. Crumble-Free Variation

You can omit the crumble entirely and simply dust the surface of the cake with powdered sugar after baking. This results in a simpler dessert.

20. Cottage Cheese Variation

You can add cottage cheese to the cake. Mix 500 g of cottage cheese with 80 g of sugar and spread it over the batter before adding the plums.

21. Plums and Poppy Seeds

Plums pair excellently with poppy seeds. You can add 50–70 g of ground poppy seeds to the batter for an interesting flavor.

22. Cinnamon Crumble

You can add 1/2 teaspoon of cinnamon to the crumble, which will give the cake a wonderful aroma.

23. Nut Variation

Add chopped walnuts, ground almonds, or hazelnuts to the crumble for extra crunch and flavor.

24. Plums and Walnuts

A great combination is to add about 50 g of chopped walnuts to the batter.

25. Almond Flakes

Before baking, sprinkle the surface of the cake with almond flakes. You can also add a bit of grated coconut to the batter, for example, 40 g.

26. Chocolate Variation

Add 2 tablespoons of cocoa powder to the batter for a chocolate plum cake. Chocolate and plums complement each other beautifully.

27. Lemon Zest

A little finely grated lemon zest adds freshness to the cake, while vanilla softens the flavor of the sour cream.

28. What Pan to Use?

Smaller trays work well, such as a 24 × 30 cm (9 × 12 inches) pan or a round pan with a diameter of 26 cm (10 inches). Each pan will affect the final height of the cake.

29. In a Round Pan

The cake will be taller, and baking may take about 40–50 minutes.

30. On a Large Tray

The cake will be shorter and bake faster, which is advantageous if you need to serve it quickly.

31. The Cake Is Too Wet

Common causes include too many plums, very juicy fruit, or underbaking. Allow the cake to bake for a few more minutes.

32. Plums Sink to the Bottom

You can lightly coat them in flour before adding them to the batter, which sometimes helps.

33. The Batter Is Too Thick

Add 2–3 tablespoons of milk to achieve the desired consistency.

34. The Batter Is Too Runny

Add one or two tablespoons of flour to thicken the batter.

35. The Cake Is Dry

It was likely in the oven for too long. As soon as it passes the toothpick test, remove it.

36. The Crumble Is Not Crunchy

The butter may have been too soft. Use cold butter to prepare the crumble.

37. The Crumble Has Melted

Prepare it in advance and keep it in the refrigerator to maintain its crunchiness.

38. How to Serve the Cake?

The simplest way is to dust it with powdered sugar. You can add a small spoonful of cold sour cream to each slice.

39. With Vanilla Ice Cream

Warm plum cake with vanilla ice cream is an excellent dessert. This cake is perfect for various celebrations.

40. How to Store?

Cover the completely cooled cake. If it only contains fruit and crumble, you can store it for a short time in a cool place.

41. Can I Freeze It?

Cut into individual portions, wrap, and freeze. When thawing, allow it to defrost slowly, and then you can briefly reheat it in the oven.

42. Muffin Baking Time

Muffins take about 20–25 minutes to bake at 180 °C (356 °F). Place a piece of plum and a bit of crumble in each muffin cup.

43. Double Batch

For two trays, double all the ingredients. It’s better to prepare the batter in individual batches.

44. How Many Servings Does It Make?

From a smaller tray, you can prepare approximately 15–20 servings.

45. 15 Tips for the Best Plum Cake

• Use ripe but firm plums.
• Dry the fruit well.
• Whisk eggs with sugar briefly.
• Add sour cream at room temperature.
• Use neutral oil.
• Mix flour with baking powder.
• Mix only briefly after adding flour.
• Distribute plums evenly.
• Add a pinch of cinnamon.
• Prepare crumble with cold butter.
• Preheat the oven beforehand.
• Check doneness with a toothpick.
• Do not overbake the cake.
• Let it cool before slicing.
• Try variations with poppy seeds or cottage cheese.

Preparation Time

Preparing the plums: 10 minutes

Preparing the batter: 10 minutes

Crumble: 5 minutes

Baking: 35–40 minutes

Active preparation: approximately 25 minutes

Total time: approximately 1 hour 10 minutes

Frequently Asked Questions

Can I use frozen plums for the cake?

Yes, you can use frozen plums without fully thawing them, but expect a longer baking time.

Why is the cake too wet?

The cake may be too wet due to excessive plums or underbaking. Allow it to bake longer.

How should I store the sour cream cake?

Cover the completely cooled cake and store it in a cool place. If it only contains fruit and crumble, it can be stored at room temperature for a short time.