Austrian Plum Cake Recipe: Imperial Spice and Prune Perfection

This Austrian plum cake recipe delivers the imperial spice and prune perfection that makes it a beloved classic across Central Europe. 🌟 The secret lies in layers of tender cake infused with warm cinnamon and cardamom, paired with a jammy plum filling that's both sweet and tart—a balance that transforms simple ingredients into something extraordinary.

What sets this recipe apart is the use of quark (Topfen cheese), which gives the cake its signature moist, slightly dense texture that holds up beautifully even after baking.

The traditional method calls for baking the cake layers separately before assembling with the plum filling, a technique that ensures each bite delivers that perfect contrast of soft cake and jammy fruit. While authentic versions often use homemade plum jam, store-bought preserves work just as well for modern adaptations.

The result is a cake that's rich yet not overly sweet, with a subtle spiced aroma that lingers long after the first slice.

What makes this recipe truly perfect is its versatility—serve it warm with a dusting of powdered sugar for an elegant dessert, or let it cool completely for clean slices that transport you to a Viennese café.

The cake's structure holds together beautifully, making it ideal for special occasions or when you want to impress guests without spending hours in the kitchen.

Ready in about 2 hours (including baking and cooling time), this plum cake is the kind of dessert that feels like a hug—comforting, familiar, and utterly satisfying.

The combination of warm spices, tender cake, and jammy filling creates a flavor profile that's both nostalgic and refined, proving that sometimes the most perfect recipes are the ones that stand the test of time.

Ingredients for austrian plum cake

Eight layers of spice and fruit perfection—just these ingredients transform into an Austrian classic.

The quark (or Greek yogurt) is non-negotiable here—it’s what gives this cake that signature moist, slightly dense texture. Look for quark in international markets or the dairy section of well-stocked grocery stores like Whole Foods. If you can’t find it, Greek yogurt works beautifully, though it’ll be slightly tangier. The spices—cinnamon and cardamom—are the soul of this cake. Buy whole spices if possible, then grind them fresh for maximum aroma. Cardamom can be pricey, but a little goes a long way. For the plum jam, homemade is ideal, but high-quality store-bought preserves like Bon Appétit or Bonne Maman will do the trick—just avoid jam with added pectin or thickeners.

No quark? Greek yogurt or sour cream are the best swaps, but reduce the liquid slightly if your yogurt is very thick. Short on cardamom? Double the cinnamon and add a pinch of nutmeg for a similar warmth. The butter should be soft but not melted—press it with a fork if it’s too cold. For the plum jam, apricot or peach preserves work in a pinch, though the flavor will differ slightly. The almond slices? Toast them lightly before adding for extra crunch—skip this if you’re in a hurry.

This cake tastes even better the next day, so bake it ahead if possible. Store wrapped tightly at room temperature for 3 days, or refrigerate for up to 1 week. To reheat, warm slices in a 200°F oven for 5-10 minutes—just until the filling is gooey. The layers hold together beautifully, so you can slice it like a traditional cake. For extra elegance, dust with powdered sugar right before serving—trust me, it’s worth the extra minute.

Step-by-step instructions for Austrian plum cake

Here's how to create this legendary cake with layers of spiced cake and jam filling—every detail matters!

In a large mixing bowl, combine the 3 cups all-purpose flour, 2 cups granulated sugar, 2 tsp ground cinnamon, 1 tsp ground cardamom, and 0.5 tsp salt. Whisk until perfectly blended—no lumps allowed! This dry mix is the foundation for that signature Austrian texture.

In a separate bowl, beat the 1 cup unsalted butter and 1 cup quark (topfen cheese) together until light and fluffy. Add the 3 whole large eggs one at a time, beating well after each addition. Stir in the 1 tbsp vanilla extract. Now gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing develops gluten, which makes the cake dense instead of tender.

This is where the magic happens—I always use a stand mixer for this step. The butter should be at room temperature but not melted, and the quark should be smooth without any graininess. If your quark is too thick, whisk it briefly to loosen it before adding to the butter.

Preheat your oven to 350°F and grease a 9-inch springform pan or line it with parchment paper. Pour half of the cake batter into the prepared pan and spread it evenly. Here's the thing—don't press it down. We want layers, not a dense block.

Spread ¾ cup of the plum jam evenly over the first layer of batter. This is your first filling layer, and it should be smooth but not drippy. Then add the remaining cake batter and spread it evenly. Top with the remaining ¾ cup plum jam, spreading it in a thin, even layer. The final layer should be just slightly thicker than the jam layers to prevent a soggy top.

Sprinkle the 0.5 cup almond slices evenly over the top layer. These will toast beautifully and add that perfect crunch. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown, and the cake should pull away slightly from the sides of the pan.

Remove the cake from the oven and let it cool in the pan for 15 minutes. This resting period prevents cracking when you release the springform. Then carefully remove the cake from the pan and transfer it to a wire rack to cool completely.

Once fully cooled, dust the top generously with 0.5 cup powdered sugar using a fine-mesh sieve. This creates that signature snowy finish that makes this cake look so elegant. I like to do this over a sheet of parchment paper to catch any excess powdered sugar—it makes cleanup a breeze.

Here's the final touch: if you're feeling fancy, brush the sides of the cake with a little plum jam after dusting. This adds a subtle glossy sheen and extra flavor. Let the cake sit for at least 1 hour before slicing—this allows the jam to fully set and the layers to meld together perfectly.

Slice the cake into 8 equal wedges using a sharp serrated knife. The layers should be distinct but not falling apart. Each bite should deliver that perfect balance of tender cake, sweet jam, and aromatic spices. Serve at room temperature for the best texture and flavor experience.

This cake keeps well for 3-4 days at room temperature, wrapped tightly in plastic wrap. For longer storage, freeze individual slices wrapped in plastic for up to 2 months. The flavors actually improve as the cake sits—something truly special about this classic Austrian dessert!

Dietary considerations for this dish

Gluten-Free Adaptation

Replace the 3 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur Measure for Measure. These blends include xanthan gum, which mimics gluten's structure.

For extra moisture, add 1 tbsp ground flaxseed mixed with 3 tbsp water to the wet ingredients. Bake at 325°F instead of 350°F to prevent over-browning—gluten-free cakes tend to dry out faster. 🌾

Dairy-Free Options

Swap the 1 cup quark for 1 cup full-fat coconut yogurt (like So Delicious) or 1 cup cashew cream (blend 1 cup soaked cashews with ½ cup water).

Use dairy-free butter (Miyoko's or Earth Balance) and ensure your plum jam is dairy-free. The texture will be slightly lighter but still delicious. 🧀

Lower Sugar Version

Reduce the 2 cups granulated sugar to 1.5 cups and replace the remaining ½ cup with ½ cup unsweetened applesauce. Use a sugar substitute like erythritol (1:1 ratio) if you prefer no sugar.

The cake will be less sweet but still rich—balance with extra spices like ½ tsp vanilla bean paste for depth. 🍚

Nut-Free Garnish

Skip the almond slices and use toasted coconut flakes or crushed graham crackers for a nut-free topper. For extra crunch, sprinkle ½ cup mini chocolate chips (like Enjoy Life) on top before baking. This keeps the cake's texture intact while adding a different dimension. 🌰

Vegan Adjustments

Use a flax egg substitute (3 tbsp ground flaxseed + 9 tbsp water) instead of chicken eggs. Replace butter with vegan butter (Miyoko's) and ensure your quark substitute (like coconut yogurt) is vegan.

The cake will hold together well, though the texture may be slightly denser. 🌱

Frequently asked questions