Absolutely! Here’s a classic Hungarian Plum Cake (Szilvás Pite) recipe—soft, slightly sweet, with juicy plums baked into a tender cake.
Ingredients (for 1 cake, 24–26 cm / 9–10-inch pan)
For the batter:
- 4 eggs
- 200 g (1 cup) sugar
- 120 ml (1/2 cup) vegetable oil or melted butter
- 120 ml (1/2 cup) milk
- 250 g (2 cups) all-purpose flour
- 10 g (2 teaspoons) baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping:
- 500 g (about 1 lb) fresh plums, pitted and halved
- 2–3 tablespoons sugar (optional, depending on plum sweetness)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven:
- 180°C (350°F). Grease and flour a cake pan.
- Make the batter:
- In a large bowl, whisk eggs and sugar until light and fluffy.
- Add oil, milk, and vanilla extract; mix well.
- In another bowl, sift together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until smooth.
- Assemble the cake:
- Pour the batter into the prepared pan.
- Arrange plum halves on top, cut side down, slightly pressing them into the batter.
- Sprinkle with sugar and cinnamon if desired.
- Bake:
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Serve plain, dusted with powdered sugar, or with a dollop of whipped cream or vanilla ice cream.
✨ Tips:
- A mix of tart and sweet plums works best.
- For extra flavor, sprinkle the batter lightly with ground almonds before adding plums.
- This cake is slightly dense and very moist—perfect with a cup of tea or coffee.
If you want, I can also give you a 5-minute prep version of Szilvás Pite that’s super easy, uses simple ingredients, and melts in your mouth.
Do you want me to do that?
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