Perfect autumn dessert: Plum cake / Perfektni podzimni dezert: Svestkovy kolacPerfect autumn dessert: Plum cake | Czechmatediary
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Perfect autumn dessert: Plum cake / Perfektni podzimni dezert: Svestkovy kolac

Costco is now selling plums but the problem is that it sells about 200 of them in a box so you have to consume them quickly before they go bad. One way to get rid of them is to make a delicious Czech plum cake. It is very easy and makes a great and unique entertainment food since most Americans don’t know such cake.

 

 

 

 Ingredients:

drobenka

  • 1 cup of all-purpose flour
  • 6 Tbs of sugar
  • 6 Tbs of oil
  • 1 cup of milk
  • 1 egg
  • 1 Tsp of baking soda
  • 10 plums, pitted and cut in half
  • drobenka (crumble) for the top of the cake (recipe follows)
  • One large cake pan or 2 small cake pans (I made 2 circular cakes, each 9 inches in diameter)

 

 

Method:

  1. Preheat your oven for 350 degrees F.
  2. Mix flour together with baking sod and sugar.
  3. Mix egg together with milk
  4. Add oil and the egg/milk mixture (step 2)  into the flour mixture (step 1)
  5. Stir it thoroughly until mixture appears smooth
  6. Poor the dough into an oiled pan
  7. Top with plum halves
  8. Sprinkle the cake with drobenka. To make drobenka mix 1 cup of flour, 1/2 cup of sugar and 4 Tbs of softened butter. Use your fingers to mix the ingredients.
  9. Bake in an oven for about 30 minutes until the cake is golden brown.


unbaked Plum cake

Finished Plum cake

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16 comments… add one
  • Eva October 1, 2011, 12:06 pm

    Yum Yum as they would say on the program Prostreno~ I make mine different and learned it from a young Czech. It is a yogurt cake recipe that I set my plums into now. If you would like the recipe let me know.

  • Tanja October 1, 2011, 2:21 pm

    Yes, I know the yogurt version too. My bublanina recipe on Czechmate Diary is made that way. Both are delicious!

  • Sarka O. October 1, 2011, 8:43 pm

    Taky hodně dělám švestkové buchty i knedlíky, protože jsem v okolí našla strom, na kterém rostou ty pravé české švestky :). Doporučuji švestky otočit na druhou stranu (slupkou dolů), aby štáva nevytékala do buchty a ta se nezakalila. Jinak děluji za recept.

  • Tanja October 1, 2011, 9:38 pm

    Ahoj Sarko! A kde bydlis, ze ti v okoli rostou prave ceske svestky? To se mas! A predpokladam, ze je nikdo jiny netrha, vid? 😉

    Diky za typ! Urcite to tak priste zkusim.

  • Greg October 3, 2011, 9:13 pm

    Thanks for the great recipe. I’m going to try this soon. I need a change of pace from Bublanina at times. =)

  • Tanja October 3, 2011, 9:37 pm

    Greg, this is actually kind of like bublanina, so it won’t be that much of a change. But I will try to find something that’s more different for the next dessert post 🙂

    PS: Do you put ‘drobenka’ on your bublanina? It’s a must!

  • Greg October 6, 2011, 7:24 am

    Tanja,

    I have not put drobenka on my Bublanina yet, but will try it next time I make it. I have plenty of frozen blueberries from the farm, so we’ll use it through out winter.

    I’m going to make the plum cake this weekend, so I will try the drobenka on that first. The local Czech restaurant serves it with that and it is good.

    Also, I’ll be sending you a recipe for another desert which I will be making for my sons birthday next month. I have a great little recipe for Sacher Dort. I’ll send you the recipe and pics when I make my first attempt in a few weeks.

  • Tanja October 6, 2011, 2:44 pm

    Sounds great, is “Sacher Dort” a Czech thing? I have not heard about it yet.

  • Greg October 7, 2011, 10:56 am

    Hello Tanja.

    It is a Czech dort, but it’s origins are believed to have come from Vienna. It is a chocolate dort layered with fruit filling and a chocolate or cocoa icing. I have a Czech recipe book and it is in it and can also be found at certain Czech bakeries.

    Greg

  • Tim Snizek November 7, 2011, 6:44 am

    thank you for this .. my grandmother(we called her Baba) used to make plum cake but she did it as a sheet cake … i will be making the today along with some Jablecny Zavin … my father and grandmother both made wonderful things like this but my mother didnt see the need to pass on HOW to make it and now its too late to get the recipes from them i must find them from wonderful people like you who post them online

  • Tanja November 7, 2011, 10:25 pm

    Hi Tim! Yes, the sheet cake option is the original way. However, I tend to avoid it since there are like 30 portions and since my husband does not like sweets too much (crazy, right?) I would end up finishing most of them and that would not be good. So I make my conservative size (picture above) and that’s plenty for me and even for my friends.
    By the way, did you know that you can buy the Zavin pastry (flaky pastry) in a regular store in the frozen section? It’s made by Pepperidge Farms, there are 2 sheets in one box, you defrost them put the apple filling in it, brush it with egg and you are done :)). Very easy and fast.

  • Barbara Janik Seymour September 16, 2012, 9:41 am

    Are the ingredients for your plum cake listed for 1 (one) 9 inch cake pan or for 2 (two) 9 inch cake pans? Wouldn’t you need more than 10 plums for both 9 inch cakes? Just bought prune plums from Costco and your recipe sounds delicious — just like my Czech mom would bake. Currently it’s pretty hot in the LA area , but I still want to try your cake now! (Do you know if these plums can be frozen to use in baking later in the year too?) Thanks for any advice you can give me.
    Barbara Janik Seymour
    barbarahb1@aol.com

  • Tanja September 17, 2012, 9:49 pm

    Hi Barbara, it’s just one 9-inch pan. Just use as many of them as many can cover the top of the cake. And I am sure you can use the frozen ones as well it just won’t be that good. Just make sure you powder it with a bunch of sugar or you make ‘posypka’ and it will taste delicious either way. Yummy!!!!

  • Barbara Janik Seymour September 20, 2012, 12:41 pm

    Tanya
    Thank you for your reply. Hope I understand right. Your Plum Cake recipe (1 cup flour, 6 Tbs sugar, 6 Tbs oil, 1 cup milk, 1 egg, 1 tsp baking soda, 10 plums) is for just ONE 9-inch pan. (If I wanted to bake it in a large pan or in 2 small cake pans, I would have to DOUBLE your recipe?) I already tried making your recipe for the cake using only one 9-inch pan, but added too much drobenka on top. Baked it for 50 min. — not long enough! The taste was delicous anyway, so will try again and will follow your directions and PICTURES this time more closely. I like your “conservative size,” — better for me since my husband also does not like sweets too much!!
    Barbara Janik Seymour

  • Tanja September 22, 2012, 10:20 pm

    Hi Barbara,

    Yes it is just one pan. And I totally understand – my husband is the same way so I also like to use the conservative size 😉

  • Dorian March 4, 2014, 12:51 pm

    I am making this for czech and I need to know how long it takes all together not just to cook it 7th grade

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