Absolutely! Let’s make a classic Hungarian Plum Cake (Szilvás Pite) — a soft, buttery cake layered with tart plums, lightly spiced, and perfect for dessert or afternoon tea. 🍰
🇭🇺 Hungarian Plum Cake (Szilvás Pite)
Ingredients (Serves 8)
For the Cake:
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ tsp ground cinnamon (optional, for warmth)
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3 large eggs, separated
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¾ cup (150 g) granulated sugar
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½ cup (115 g) unsalted butter, melted
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½ cup (120 ml) sour cream or plain yogurt
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1 tsp vanilla extract
For the Plums:
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6–8 plums, pitted and halved
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1–2 tbsp sugar (to sprinkle over plums)
Optional Topping:
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Powdered sugar
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Crumb topping: ¼ cup flour + 2 tbsp sugar + 2 tbsp butter, mixed until crumbly
Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch pan or line with parchment paper.
2. Prepare the Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Beat Egg Yolks & Sugar
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In a separate bowl, beat egg yolks with sugar until pale and creamy.
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Stir in melted butter, sour cream, and vanilla extract.
4. Combine Wet & Dry Ingredients
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Gradually fold the dry ingredients into the wet mixture until just combined.
5. Beat Egg Whites
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In a clean bowl, whisk egg whites until stiff peaks form.
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Gently fold egg whites into the batter to keep it light and airy.
6. Assemble the Cake
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Pour batter into prepared pan and spread evenly.
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Arrange plum halves skin-side down on top of the batter.
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Sprinkle sugar lightly over the plums.
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Optional: sprinkle crumb topping over the cake.
7. Bake
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Bake for 35–45 minutes, until a toothpick inserted into the cake (between plums) comes out clean.
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Let cool slightly before slicing.
8. Serve
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Dust with powdered sugar.
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Serve warm or at room temperature.
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Optional: with a dollop of whipped cream or vanilla ice cream.
Tips for the Perfect Szilvás Pite
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Use slightly tart plums to balance the sweetness of the cake.
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Make sure to fold egg whites gently — this gives the cake a light, tender texture.
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If plums are very juicy, toss in a teaspoon of flour to prevent the cake from getting soggy.
This cake is moist, slightly tangy, and wonderfully spiced — a true Hungarian classic.
I can also give a rustic “streusel-topped” version that’s even more decadent and bakery-style if you want.