Plum and sour cream cake with a moist sponge cake base, fresh plums, and a creamy topping of sour cream and whipped cream.

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This plum and sour cream cake is wonderfully moist and delicious. The plums are folded directly into the light and airy batter, and after baking, a fluffy sour cream and whipped cream mixture is added on top. A touch of cinnamon and sugar completes the cake and makes it a truly delicious recipe for plum season.

If you love plums as much as I do, try my recipe too. Plum muffins with streusel topping, the Plum cheesecake with crumble topping or my Plum cake with quark cream.

Why you'll love this plum and sour cream cake

• Especially juicyThe plums are folded directly into the dough.
• Wonderfully creamySour cream and whipped cream make a light and airy cream.
• Made easy: You don't need any complicated steps.
• Good to prepareThe cake can be chilled thoroughly before serving.
• A subtle hint of cinnamon: A little cinnamon and sugar on the cream goes really well with the plums and vanilla.

Ingredients for the plum and sour cream cake

• Plums: The fruit is chopped into small pieces and folded directly into the batter. This ensures it is distributed throughout the cake and makes it particularly moist.
• Butter: Use soft butter so that it can be whipped together with the sugar until nice and creamy.
• Sour cream: It adds a slight acidity to the cream and therefore goes perfectly with the sweet plums.
• Cream: Stiffly whipped cream makes the sour cream light and airy.
• Vanilla sugar: Vanilla is used in both the cake and the cream and harmonizes beautifully. Wonderful with the plums.
• Cinnamon and sugar: A thin layer of cinnamon and sugar forms the finishing touch and gives the cake an extra delicate note.

Tips for the perfect plum and sour cream cake

• plums Cut into small pieces: This allows them to be evenly folded into the dough and prevents them from sinking to the bottom as large pieces during baking.
• Cream together butter and sugar: Take two to three minutes for this. This will make the batter nice and light.
• Allow the cake to cool completely: This is especially important with this recipe. On a warm cake, the sour cream and whipped cream mixture would become soft.,
• Whip the cream until stiff peaks form: Only then should you carefully fold in the sour cream. This will keep the cream nice and airy.
• Add cinnamon and sugar only at the end: Just before serving, lightly dust the cream with the cinnamon and sugar mixture.

Plum and sour cream cake, juicy & creamy

Plum and sour cream cake with a moist sponge cake base, fresh plums, and a creamy topping of sour cream and whipped cream.

Press Comment

Portions: 12 Piece

Baking utensils:

• 1 round springform pan 26 cm
• 1 Alternatively, a rectangular springform pan measuring 38 x 25 x 7.5 cm.
• 1 sheet of baking paper

For the plum cake

• 500 g plums
• 250 g soft butter
• 225 g Sugar
• 1 parcel vanilla sugar
• 250 g wheat flour Type 405
• 4 Piece eggs Size M
• 1 parcel baking powder

For the sour cream and whipped cream

• 400 g cream
• 400 g sour cream
• 2 parcel Cream stiffener
• 4 parcel vanilla sugar
• something Cinnamon-sugar mixture for dusting

Preparation:

• Preheat the oven to 175°C (350°F) convection. Grease a 26cm (10-inch) springform pan and line the base with baking paper if desired.

For the plum cake

• Wash the plums, halve them, remove the stones and cut them into small pieces.
• Cream together butter, sugar and vanilla sugar for about 2 to 3 minutes.
• Add the eggs one at a time, stirring thoroughly after each addition.
• Mix the flour and baking powder and stir briefly into the dough.
• Carefully fold the prepared plums into the batter.
• Pour the batter into the springform pan, smooth the surface, and bake in a preheated oven for about 40 minutes. Check if the cake is done by inserting a toothpick into the center.
• Remove the cake from the oven and let it cool completely.

For the sour cream and whipped cream

• For the cream, whip the cold cream with cream stabilizer and vanilla sugar until stiff.
• Briefly stir the sour cream until smooth, then carefully fold it into the whipped cream.
• Spread the sour cream and whipped cream evenly over the completely cooled plum cake and smooth it out.
• Refrigerate the cake for at least 1 to 2 hours so that the cream sets nicely.

Decorate and serve

• Before serving, dust thinly with cinnamon-sugar mix and cut into 12 pieces.
• If desired, you can also add pieces of plum on top.

Piece 1

Calories: 540 kcal

Carbohydrates: 46 g

Protein: 6g

Fat: 37 g

Sugar: 29 g

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4 Frequently Asked Questions about Plum and Sour Cream Cake

Discover even more plum recipes

You simply have to take advantage of plum season. Besides this creamy plum and sour cream cake, you'll find many more plum recipes on my blog, from crispy crumb cakes to creamy tarts.

• Plum muffins with streusel topping: Moist plum muffins with crispy almond crumble topping
• Plum cheesecake with streusel toppingln: Creamy cheesecake meets fruity plums and crispy crumble.
• Plum cake with quark and cream: A light, fruity cake with sponge cake and plums.

Save this recipe for later

Want to try this plum and sour cream cake? Then save the recipe on Pinterest. That way you can easily find the moist plum cake with its creamy sour cream and whipped cream topping again.