Austrian Plum Cake Recipe: Buttery Layers and Spiced Fruit Swirl

This Austrian plum cake recipe delivers the perfect balance of buttery layers and fragrant spiced plums—just like the ones from Vienna’s finest cafés. 🌟 The secret lies in a rich yeast-based dough that yields tender, flaky sheets, while the plum filling transforms tart fruit into a sweet, aromatic center with cinnamon and vanilla.

Traditional Austrian techniques ensure every bite offers that signature melt-in-your-mouth texture and warm, comforting flavors.

What sets this recipe apart is the use of Topfen (sour cream), a staple in Austrian baking that adds moisture and depth to the cake layers.

The plums are simmered with sugar and spices until they break down into a jammy consistency, then layered between the dough for that iconic swirl effect.

Baking in a round pan creates an even rise, while a light dusting of powdered sugar at the end adds that final touch of elegance.

The result is a cake that’s rich yet not overly sweet, with a harmonious blend of buttery dough and spiced plum filling that keeps well for days.

Whether served at a holiday gathering or as a special treat, this recipe captures the essence of Austrian patisserie—foolproof yet impressive enough to serve guests. The layers are delicate enough to slice cleanly, and the aroma alone will have everyone asking for seconds.

For an extra touch, you can top each slice with a dollop of whipped cream or a sprinkle of ground nuts. The cake’s versatility makes it perfect for any occasion—elegant enough for celebrations but simple enough for a weeknight dessert. Let’s get started on creating this timeless classic.

Ingredients for austrian plum cake

Buttery layers, spiced plums, and Austrian baking secrets—here's what you'll need for this classic cake.

The butter and Topfen (sour cream) are non-negotiable for that signature Austrian richness. European-style butter like Plugrá or President works best—it has higher fat content than American brands. For the plums, Stanley or Mirabelle varieties are traditional, but any tart, firm plums will work. If you can't find Topfen, full-fat sour cream is the closest substitute, though it won't be quite the same. The yeast should be fresh—if it smells stale, toss it. For the best results, buy your butter and plums from specialty European markets if available, or look for them at high-end grocery stores like Whole Foods or Eataly.

No almond flour? Skip it—the cake will still be delicious. The cinnamon and nutmeg should be fresh ground for maximum flavor—pre-ground spices lose potency quickly. If you're short on plums, substitute with tart cherries or apricots, though the flavor will differ slightly. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend, but expect slightly denser layers. The sugar can be adjusted to taste—reduce by 2 tbsp if you prefer less sweetness. And if you can't find tart plums, simmer regular plums with an extra 1 tbsp lemon juice to enhance the tartness.

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days if you want it to last longer. The layers stay freshest when wrapped in plastic wrap. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. To serve, bring to room temperature first—this helps the layers soften beautifully. The cake reheats well in the oven at 300°F for 10 minutes if it's been refrigerated. And if you make extra dough, roll it out and freeze for up to 1 month—just thaw before using.

Step-by-step instructions for Austrian plum cake

Master this traditional recipe with flaky layers and spiced plum filling—every step ensures perfect texture and flavor.

In a large mixing bowl, combine the 1 cup warm milk (around 110°F) with the 2.25 tsp active dry yeast and let sit for 5-10 minutes until frothy. This activates the yeast—you'll see small bubbles forming on the surface. If it doesn't foam, your yeast may be inactive.

In a separate bowl, whisk together the 4 cups all-purpose flour, 1 tsp salt, and 0.5 tsp ground nutmeg. Sift the flour mixture once to aerate it before combining. Add the yeast-milk mixture, 1 cup topfen, and 1 tbsp vanilla extract to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

Cut the 1.5 cups cold unsalted butter into small cubes and distribute them evenly over the dough. Fold the dough over itself 3-4 times until the butter is fully incorporated and the dough becomes smooth. This cold butter technique creates those signature flaky layers.

In a separate bowl, beat the 4 whole large eggs with the remaining 1 cup granulated sugar until pale and slightly thickened—about 3-4 minutes with a hand mixer. Pour this egg mixture over the dough and knead gently until just combined. The dough should be soft but not sticky.

While the dough rests, prepare the plum filling by combining the 2.5 lbs pitted plums in a saucepan with ½ cup granulated sugar, 1 tbsp ground cinnamon, and a pinch of salt. Cook over medium heat for 10-12 minutes until the plums soften and release their juices, forming a thick compote. Mash slightly with a fork for texture.

Let the plum mixture cool completely before using—this prevents steaming when layered with the dough. The filling should be thick enough to hold its shape but still spreadable. Taste and adjust sweetness if needed, adding a pinch more sugar if the plums are particularly tart.

Divide the dough into two equal portions and roll each into a 12-inch circle on parchment-lined baking sheets. Spread half of the cooled plum filling evenly over one dough circle, leaving a ½-inch border uncovered. Top with the second dough circle and seal the edges by pinching gently with your fingers.

Brush the top with a lightly beaten egg (save the remaining egg for brushing after baking) and dust generously with 0.5 cup powdered sugar mixed with the remaining 1 tbsp ground cinnamon. Bake at 350°F for 40-45 minutes until the cake is golden brown and the internal temperature reaches 200°F. Rotate the pans halfway through baking for even browning.

Remove the cake from the oven and let it cool on the baking sheets for 10 minutes before transferring to a wire rack. Brush the warm cake with the remaining lightly beaten egg for a glossy finish. While still warm, dust the top with additional powdered sugar and a sprinkle of almond flour for texture and nutty flavor.

Serve the cake at room temperature, sliced into wedges. The layers should be tender with a delicate crumb, and the plum filling should be warm and fragrant. For best results, serve within 2-3 days—the flavors deepen as it rests. Store any leftovers in an airtight container at room temperature.

Creative variations of austrian plum cake

Classic Topfenkuchen Twist

For a more traditional Austrian touch, replace half the plum filling with a Topfen cream—mix 1 cup Topfen, 2 tbsp sugar, and 1 tsp vanilla extract until smooth.

Spread this between the dough layers instead of the plum filling for a lighter, creamier variation. The contrast of sweet cream and spiced plums creates a perfect balance. 🌟

Nutty Almond Variation

Add texture and depth by folding ½ cup finely chopped almonds into the dough before rolling it out. For extra flavor, toast the almonds in a dry pan over medium heat for 3-4 minutes until golden.