This traditional and delicious Švestkový tác - Czech Plum Cake recipe showcases juicy and tangy plums nestled in a tender cake batter, enhanced with an easy streusel.
Table of Contents
Ingredients and substitutions for Czech Plum Cake
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors.
- Egg: The egg adds structure and binds everything together and are the core to our cake.
- Milk: Whole milk was used here, however, you could substitute with skim or dairy free. This helps add moisture alongside the oil and eggs and fat alongside the eggs which gives our cake its beautiful texture.
- Oil: A neutral oil like sunflower works best here to add fat to our batter without adding additional flavor.
- Plums: Fresh were used here and are best because they aren’t too sweet. If you can obtain frozen plums, these would also work, though you would need to defrost and strain to remove any additional moisture.
See recipe card for quantities.
How to make Czech Plum Cake:
1: Dry ingredients: Stir the flour, baking powder and sugar in a medium bowl.
2: Make a well: Pour in the milk, oil and add the egg, whisking to form a batter.
3: Spoon and press: Spoon the batter into the tin and press the halved plums into the batter cut side up.
4: Streusel: Stir the sugar and flour and add the butter to form a rough streusel and sprinkle on top of the plums.
5: Bake: Until golden.
6: Slice and serve: Dig in!
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Czech Plum Cake (Švestkový Tác)
Ingredients
Plum Cake
- 238 grams / 1 ¾ cups plain flour
- 4 grams / 1 teaspoon baking powder
- 100 grams / ½ cup superfine/caster sugar
- 160 grams / ⅔ cup milk
- 42 grams / ¼ cup - 1 tablespoon neutral oil
- 55 grams / 1 large egg room temperature
- 1 kilo / 16 medium plums halved and pitted
Streusel
- 60 grams / ⅓ cup superfine/caster sugar
- 120 grams / ¾ cup plain flour
- 65 grams / 4 ⅔ tablespoons butter softened
Instructions
Plum cake
- Preheat your oven to 180C/350F and line a square or rectangle baking tin with greaseproof paper.
- Toss the flour, baking powder and sugar into medium bowl and stir together.
- Make a well in the center and pour in the milk, oil and add the egg.
- Whisk to form a smooth batter and spoon into your baking tin.
- Press your halved plums into the batter cut side up.
Streusel
- Toss the sugar and flour into a small bowl and stir together.
- Add the butter and stir together to form a rough streusel.
- Sprinkle over the plums and place into the oven.
- Bake for 30 minutes until it’s golden.
- Remove and allow to cool.
- Slice and serve.
- Dig in!
Video
Notes
- Plums: Fresh were used here and are best because they aren’t too sweet. If you can obtain frozen plums, these would also work, though you would need to defrost and strain to remove any additional moisture.
- Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin or round spring form tin that is 20 cm or 8 inches would also work.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Amelie
I'm not much of a baker, yet bought far too many plums than me or my family could consume so had to do something with them. Well, this was fantastic thanks to how effortless the cake batter came together, literally needed no fancy equipment and baked it in a square tin like you have in the photos and it's been such a great cake to pack into lunch boxes for a little fruity treat this week.
Sylvie Taylor
Hi Amelie, thanks so much for your review and so happy to hear you love this!