Old-Fashioned Polish Plum Cake

Okay, let me start this post by saying I have no idea what I’m doing here.

Am I Polish? No.

Not a little bit.

Am I a connoisseur of all things Polish related?

Haha I wish.

But if it makes y’all feel any better, I took a trip to the Eastern European supermarket the other day, so apparently I know *some stuff*, and by that I mean I’ve got a ma-ssi-ve craving for all things related to plum cakes of all sorts.

Also, plums in January? In Dublin? Are you out of your bloody mind, young lady?

Maybe I am. Maybe I should have given up on the entire “hey let’s bake a Polish cake! with plums! when they’re clearly not on season!” enterprise… But I’m happy I didn’t because, you guys, hear me out:

  1. This cake is delicious. That crumb style topping, that soft vanilla flavour. UNF. Yes, please, I don’t regret one bit.
  2. The plums turned out not to be *that* unripe after all. 3/6 were edible. Quite juicy with the slightest hint of sweetness, dare I say. Oh, and they were only 79c at Aldi so I’m clearly winning at life right now.
  3. It photographed really well…?

Not gonna lie, this cake wasn’t the easiest thing to put together. I mean, it technically is, the instructions are super easy and this is practically foolproof. What I mean is that my dumb self went pick all of the ingredients but icing sugar. Which, you know, isn’t essential, but you bet Consuelo wants to make all of her cakes as pretty as possible, and that snowy look is sure fun to look at.

Cue me wandering around town looking for a store which sells icing sugar and eggplants. Which apparently is all of them. I just didn’t want to pay M&S prices for a box of sugar, you get me. The eggplant bit is another story for another day, but let me tell you that apparently there’s a shortage of eggplants in this corner of the world because for some reason they’re out of stock everywhere?? Okay??

Can’t get over it yet. Not that it has anything to do with this cake, so let’s go on.

This Polish impostor cake. It’s lovely. Brilliant. Marvelous. I cannot say enough good things about it. So I won’t, because I’m really dying for some tea and a nap right now so I’m going to leave it at a simple few golden rules:

  1. Pick up them ingredients. Please, don’t forget the sugar, okay?
  2. If you’re in Europe it’s probably wiser to use some pears or apples instead. Or you can try your luck trying to find the only 3 ripe plums in all of the continent.
  3. That’s an option too, I guess.
  4. Or maybe you can just save the recipe for summer?

Anyway, I really hope you guys enjoy this one! Please, don’t be offended if you’re Polish and think this doesn’t look like your grandma’s plum cake. And while you’re at it, send me the recipe for that…… 

Old-Fashioned Polish Plum Cake

Old-Fashioned Polish Plum Cake


  • 300 grams all purpose flour
  • 10 grams baking powder
  • A pinch of salt
  • 150 grams sugar
  • 150 grams butter/substitute
  • 160 grams coconut yogurt
  • 50 grams coconut milk
  • 2 Orgran eggs
  • 1 tsp. vanilla extract
  • -
  • For the topping:
  • 2 big ripe plums, sliced
  • 50 grams white sugar
  • 30 grams flour
  • 60 grams butter/substitute


  1. Preheat oven to 180ºC (375F)
  2. In a bowl, whisk together flour, sugar, baking powder and salt.
  3. In another bowl, mix eggs, melted butter, yogurt, milk and vanilla until smooth.
  4. Add dry ingredients to wet ones and stir to combine.
  5. Grease a round baking pan and pour batter inside.
  6. Top with sliced plums, slightly pressing them down into the batter.
  7. In another bowl, mix extra flour, sugar and butter, and top the cake with this mixture.
  8. Bake at 180ºC for 45-50 minutes or until you insert a toothpick in the center and it comes out clean. If it starts getting too brown, cover it with tinfoil paper past the 40 min mark.


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