📝 About This Recipe
This exquisite cake pays homage to the spirited traditions of Central and Eastern Europe, where Slivovitz—a potent plum brandy—is a cultural staple. The cake features a luscious crown of caramelized stone fruits atop a moist, almond-flecked sponge infused with the deep, floral notes of the brandy. It is a sophisticated dessert that balances the rustic warmth of cinnamon and cloves with the sophisticated, fiery kick of fermented plums.
🥗 Ingredients
The Plum Topping
- 8-10 pieces Fresh Italian Prune Plums (halved and pitted)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Light Brown Sugar (packed)
- 1 tablespoon Slivovitz (Plum Brandy) (high quality)
The Cake Batter
- 1 1/2 cups All-Purpose Flour (sifted)
- 1/2 cup Almond Flour (finely ground)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Granulated Sugar
- 2 pieces Large Eggs (at room temperature)
- 3 tablespoons Slivovitz (Plum Brandy) (for the batter)
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream (full fat)
The Boozy Glaze
- 1/2 cup Powdered Sugar
- 1-2 teaspoons Slivovitz (Plum Brandy) (adjust for consistency)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter, or line the bottom with parchment paper for an easier release.
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2
Prepare the topping: Pour the 4 tablespoons of melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter and drizzle with 1 tablespoon of Slivovitz.
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3
Arrange the halved plums cut-side down in a circular pattern on top of the sugar mixture, packing them tightly as they will shrink slightly during baking.
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4
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon until well combined.
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5
In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium-high speed until light, pale, and fluffy (about 3-4 minutes).
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6
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
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7
Stir in the 3 tablespoons of Slivovitz and the vanilla extract. The mixture might look slightly curdled at this stage, but it will come together once the dry ingredients are added.
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8
Reduce the mixer speed to low. Add half of the flour mixture, followed by all of the sour cream, and finish with the remaining flour mixture. Mix just until combined; do not overmix.
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9
Carefully dollop the batter over the plums in the pan, then use an offset spatula to smooth the top gently without disturbing the fruit arrangement underneath.
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10
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown and pulling away from the pan.
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11
Remove from the oven and let the cake cool in the pan for exactly 10 minutes. This allows the juices to settle while the caramel is still warm enough to release.
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12
Run a knife around the edge of the pan. Place a large serving plate over the pan and, using oven mitts, quickly invert the cake onto the plate. Lift the pan off carefully.
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13
While the cake finishes cooling, whisk the powdered sugar and Slivovitz together in a small bowl to create a thin glaze. Drizzle over the warm cake.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure a silky, emulsified batter. If you cannot find Italian prune plums, regular red or black plums work well; just slice them into thicker wedges. Be careful not to let the cake cool longer than 15 minutes in the pan, or the caramel may harden and stick. Slivovitz varies in strength; if yours is particularly high-proof, you can mellow the glaze by swapping half the brandy with lemon juice. For an extra crunch, sprinkle a handful of toasted sliced almonds over the top after glazing.
🍽️ Serving Suggestions
Serve warm with a dollop of unsweetened whipped cream or crème fraîche. Pair with a small glass of chilled Slivovitz or a strong Black Tea with lemon. A side of vanilla bean gelato provides a beautiful temperature contrast to the warm plums. This cake is also delicious the next morning with a cup of dark roast coffee.