This Romanian Plum Cake (Prajitura cu Prune) is a traditional autumn dessert made with a light and fluffy sponge and topped with juicy plums. It’s easy to make and perfect for tea time or a sweet treat any time of day.
Ingredients
For the batter
- 3 eggs
- 125 g sugar
- 100 ml vegetable oil (neutral, such as sunflower or canola)
- 200 g sour cream (full-fat recommended)
- 120 g flour
- 10 g baking powder
- 1 tbsp vanilla essence
- Zest of half a lemon
- Pinch of salt
For the topping
- 300 g plums (slightly firm, sliced into quarters)
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- Wash and cut the plums into quarters, selecting firmer ones for better texture.
- In a large bowl, whisk the eggs with sugar until the mixture becomes pale and creamy.
- Gradually add the oil while whisking continuously.
- Mix in the sour cream until fully incorporated.
- Stir in the vanilla essence, lemon zest, and a pinch of salt.
- Gradually sift in the flour, folding gently after each spoonful to keep the batter airy.
- Before the last tablespoon of flour, mix in the baking powder.
- Pour the batter into the prepared baking tray and spread it evenly.
- Arrange the plum slices on top, placing them close together.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before cutting into squares. Dust with powdered sugar before serving.
Notes
There’s nothing quite like the taste of a homemade dessert that carries the warmth of family tradition. One of Romania’s most beloved autumn treats is Prajitura cu Prune, a soft, fluffy, and fragrant plum cake that has been a staple in Romanian households for generations. This simple yet delightful cake is easy to prepare and bursts with the tangy sweetness of fresh plums.Baking Tips & Tricks
- Choose firm plums: They retain their shape better and provide a perfect balance of tartness and sweetness.
- Use full-fat sour cream: This ensures the softest and fluffiest texture, though thick yogurt can be used as a lighter alternative.
- Avoid using olive oil: Stick to neutral oils like sunflower or vegetable oil to maintain the authentic flavor.
- Check for doneness early: Every oven varies, so begin checking at the 30-minute mark to prevent overbaking.
This looks delicious! I’m excited to try it. One quick question though – the recipe calls for sour cream; could I substitute Greek yogurt, or would that significantly alter the texture? I’m a bit nervous about getting the consistency right.