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
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.A Taste of Tradition
This particular recipe comes from a grandmother who, at the age of 88, still bakes with love and passion. It was passed down through the family, ensuring that every bite holds memories of home and cozy autumn afternoons. Prajitura cu Prune is a cake that nearly every Romanian household makes at least once each fall, as plums reach their peak season and their juicy tartness pairs perfectly with a soft, vanilla-scented sponge.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.