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This delicious cake consists of a delicate shortcrust pastry, an airy sour cream filling and fresh plums. It is easy to make and an ideal dessert for fall days. You can find a detailed sour cream plum cake recipe with the exact quantities and step-by-step instructions here at the very bottom.
Three delicious components combined
Three different flavors are combined in this plum cake. They combine perfectly with each other.
The cake base is made of a shortcrust pastry, which tastes buttery and a little crunchy. It is complemented with a delicate and creamy sour cream filling. This sweet combination is rounded off by fresh plums with their fruity and tart flavor.
My rhubarb sour cream cake has a similar combination. Have you tried it yet? And my false cheesecake also consists of a delicate base and a creamy sour cream filling.
Sour cream plum cake in springform tin
I baked the sour cream plum cake in a Ø 24 cm springform tin, just like the beer cake. Alternatively you can use a Ø 22 cm springform tin. Note that your plum cake will then be a little higher. This may extend the baking time slightly.
Use prune plums
I made the cake with large round plums. Prune plums are just as good for this recipe. They are, after all, a subspecies of the plum.
By the way, try my sheet bake German plum cake with nuts.
This sour cream plum cake is
- fruity,
- tender,
- creamy,
- buttery,
- moist,
- airy,
- sweet sour,
- very tasty,
- aromatic,
- with shortcrust pastry,
- in springform tin,
- easy and quick to make,
- ideal dessert for the fall, just like the apple bundt cake with cinnamon.
Quick sour cream plum cake recipe
The sour cream plum cake recipe, which you can find here at the end of the post in the recipe box, is very simple. You just need few common ingredients for it.
Step 1:
First, prepare the shortcrust pastry that will make up the cake base. To make it, whip soft butter and sugar until fluffy. Then stir in egg yolks. Now add flour with baking powder and knead it into a soft dough.
Spread the dough on the bottom of the springform tin and make a small rim. Now pre-bake the shortcrust pastry base for 10 minutes and let it cool down a bit.
Step 2:
In this time you can prepare the filling. Cut pitted plums into cubes. Mix sour cream, sweetened condensed milk and cornstarch. Then whip egg whites until stiff and fold them into the sour cream mixture.
Step 3:
Now pour the sour cream filling on the shortcrust pastry in the springform tin and spread the plum cubes on top. Bake the plum cake for about 30 minutes and let it cool.
How to make plum and sour cream cake: tips and tricks
- The amount of flour given in the recipe may vary. Add only enough flour to the butter mixture to make a very soft dough.
- Knead the shortcrust dough only briefly and quickly to a roughly homogeneous mass.
- Instead of plums you can use prune plums.
- You can refine the plum sour cream filling with a little cinnamon or other spices.
- Let the sour cream plum cake cool completely before cutting it. While it is warm, it is very soft and fragile.
Did you make the sour cream plum cake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Also try these fall recipes:
- Apple caramel dessert cups – with walnuts
- Pumpkin lentil soup – with coconut milk and cauliflower
- Chocolate pear cake – moist chocolate cake with pears
Sour cream plum cake
Equipment
- Ø 24 cm springform tin
Ingredients
for the shortcrust pastry
- 100 g butter room warm
- 80 g sugar
- 2 egg yolks
- approx. 250 g flour
- 6 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- butter to grease the baking tin
for the filling
- 300 g pitted plums
- 250 g sour cream
- 75 g sweetened condensed milk
- 2 egg whites
- 25 g cornstarch
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
Preparation of the shortcrust pastry
- Line the bottom of the springform tin with baking paper and grease the sides with butter.
- Beat softened butter, sugar, vanilla and salt for about 5 minutes until light and fluffy.
- Add egg yolks one at a time, beating briefly each time until homogeneous.
- Mix flour with baking powder.
- Add the flour mixture in batches to the butter mixture and knead it briefly and briskly to form a soft dough.
- Spread the dough evenly on the bottom of the springform tin, press it down a bit, pulling up a small rim of dough and prick the dough several times with a fork.
- Pre-bake the shortcrust pastry base in a preheated oven at 356 °F (180 °C) for 10 minutes and let it cool slightly for about 15 minutes.
Preparation of the filling
- Cut pitted plums into cubes.
- Mix sour cream, sweetened condensed milk, cornstarch and vanilla until homogeneous.
- Beat egg whites with salt until stiff.
- Fold in the egg whites of the sour cream mixture.
Preparation of the plum cake
- Put the sour cream filling on the shortcrust pastry base in the springform tin.
- Spread the plum cubes on top, pressing them slightly into the sour cream filling.
- Bake the plum cake in a preheated oven at 356 °F (180 °C) for about 30 minutes.
- Let the sour cream plum cake cool down a bit in the springform tin, then carefully remove the edge ring (You can go through the edge with a sharp knife beforehand and see if the cake does not stick to the baking tin.) and let it cool down completely.
Notes
- The amount of flour given may vary. Add only enough flour to the butter mixture to make a very soft dough.
- Instead of plums you can use prune plums.
- You can refine the plum sour cream filling with a little cinnamon or other spices.
- Note the detailed tips and tricks for making the sour cream plum cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
