In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, cream butter and sugar until fluffy. Beat in eggs, sour cream, and vanilla.
Gradually add dry ingredients, mixing until a soft dough forms.
Chill & roll out
Divide dough into 2 portions. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare plums
Toss halved plums with sugar, cinnamon, and cornstarch if needed.
Assemble
Preheat oven to 350°F (175°C).
Roll out one half of dough and press it into a greased 9×13-inch (23×33 cm) baking dish.
Spread plums evenly on top.
Roll out the second half of dough and place over the plums (or cut into strips for a lattice top).
Bake
Bake 40–50 minutes, until golden brown and bubbling.
Cool & serve
Let cool slightly, dust with powdered sugar, cut into squares, and serve.
🍇 Tip: Some Hungarian families like to add a few spoonfuls of ground walnuts or breadcrumbs under the plums to soak up excess juices.
Would you like me to also give you a yeast-dough version (common in Hungary) that’s more like a soft plum-topped cake instead of a sandwich-style pite?
