Hungarian Plum Cake, traditionally known as Szilvás Lepény, is a beloved homemade dessert featuring soft, buttery cake topped with juicy, sweet-tart plums and fragrant cinnamon sugar. This old-fashioned Hungarian treat is wonderfully moist, easy to prepare, and perfect for family gatherings, afternoon coffee, or a comforting autumn dessert.
Imagine stepping into Grandma's kitchen on a cool September afternoon. A beautiful tray of homemade plum cake is baking in the oven, filling the house with the irresistible aroma of warm cinnamon, sweet vanilla, melted butter, and ripe seasonal plums.
The golden cake rises gently around the fruit, while the plums soften and release their delicious juices into the tender batter.
Once baked, the cake is allowed to cool before being cut into generous squares and dusted with powdered sugar.
Every bite combines fluffy vanilla cake with juicy plums and a delicate hint of cinnamon.
For generations, Hungarian families have prepared homemade plum cakes during late summer and autumn, when fresh plums are at their best.
Whether you're discovering traditional Hungarian desserts for the first time or recreating a favorite childhood recipe, this Hungarian Plum Cake is a wonderful addition to your baking collection.
Today, we're sharing a traditional-style Hungarian Plum Cake recipe with simple ingredients, detailed instructions, Grandma's special baking tips, delicious variations, and the secrets to achieving a perfectly soft, moist cake every time.
What Is Hungarian Plum Cake (Szilvás Lepény)?
Hungarian Plum Cake is a traditional fruit dessert made with fresh plums arranged over a simple homemade cake or pastry base.
The Hungarian word szilva means plum, while szilvás means containing plums.
Lepény is commonly used for flat or tray-baked pastries and cakes.
Hungarian home bakers prepare several different types of plum desserts.
Some versions use soft yeast dough, while others feature buttery shortcrust pastry or a light, fluffy cake batter.
One particularly popular homemade style is a simple tray cake made with eggs, sugar, flour, butter or oil, and fresh plums.
The fruit is arranged over the batter, sprinkled with cinnamon sugar, and baked until the cake becomes golden brown.
This recipe focuses on a soft, buttery Hungarian-style plum tray cake, enriched with sour cream for a wonderfully tender texture.
Unlike elaborate layered cakes, Szilvás Lepény celebrates the natural flavor of seasonal fruit.
The sweetness of the cake balances the slight tartness of the plums, creating a delicious homemade dessert.
Why You'll Love This Hungarian Plum Cake Recipe
Traditional Hungarian-inspired flavor: A classic fruit cake reminiscent of old-fashioned Hungarian home baking.
Soft and moist texture: Sour cream and butter create a wonderfully tender crumb.
Juicy plum topping: Fresh plums soften beautifully during baking.
Warm cinnamon aroma: Cinnamon sugar enhances the natural sweetness of the fruit.
Easy to prepare: No complicated equipment or advanced baking techniques required.
Perfect for plum season: An excellent way to use fresh late-summer and autumn plums.
Budget-friendly ingredients: Made with simple ingredients available in most kitchens.
Ideal for family gatherings: A large tray can be cut into generous squares for sharing.
Delicious with coffee: Perfect for breakfast, afternoon tea, or dessert.
Recipe Overview
Preparation Time: 20 minutes
Baking Time: 45–55 minutes
Cooling Time: Approximately 30–45 minutes
Total Time: Approximately 1 hour 45 minutes–2 hours
Servings: 12–16 squares
Difficulty: Easy
Cuisine: Hungarian
Course: Dessert
Cooking Method: Baking
Baking Pan: 9 × 13 inches (23 × 33 cm)
Ingredients for Traditional Hungarian Plum Cake
The secret to a delicious homemade Szilvás Lepény is using ripe but firm plums, good-quality butter, fresh eggs, and a little sour cream to keep the cake tender.
For the Soft Hungarian Cake Batter
2½ cups (300 g) all-purpose flour
¾ cup plus 2 tablespoons (175 g) granulated sugar
½ cup (115 g) unsalted butter, melted and cooled
3 large eggs, at room temperature
¾ cup (180 g) full-fat sour cream
2 teaspoons baking powder
1 teaspoon pure vanilla extract
Zest of ½ lemon
¼ teaspoon salt
For the Cinnamon Plum Topping
1½ lb (approximately 700 g) fresh plums
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fresh lemon juice, optional
For Finishing
¼ cup powdered sugar, for dusting
Extra cinnamon, optional
Optional Serving Accompaniments
Lightly whipped cream
Vanilla ice cream
Homemade vanilla custard
Fresh plums
Ingredient tip: European prune plums, Italian plums, or other firm, ripe plums work especially well. Choose fruit that is sweet and juicy but still holds its shape when sliced.
How to Make Traditional Hungarian Plum Cake
Follow these simple step-by-step instructions to prepare a beautiful homemade Hungarian Plum Cake with a golden, tender crumb and juicy cinnamon plums.
Step 1: Prepare the Fresh Plums
Start by washing the plums thoroughly under cool running water.
Pat them dry with a clean kitchen towel.
Cut each plum in half and remove the pit.
If the plums are particularly large, cut them into quarters.
Place the prepared fruit in a large bowl.
Try to keep the plum pieces approximately the same size so they bake evenly.
Grandma's tip: Avoid using excessively soft or overripe plums. Very juicy fruit can release too much liquid and make the cake wet in the center.
Step 2: Prepare the Cinnamon Sugar
In a small bowl, combine the granulated sugar and ground cinnamon.
Mix thoroughly.
Set aside.
This fragrant cinnamon sugar will be sprinkled over the plums before baking.
The combination of cinnamon and ripe plums is especially popular in traditional Central European desserts.
Step 3: Preheat the Oven
Preheat your oven to 350°F (180°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking pan with butter.
Line the bottom with parchment paper, leaving a little overhang if possible.
This makes it easier to remove the finished cake.
Set the prepared pan aside.
Step 4: Combine the Dry Ingredients
In a medium mixing bowl, combine the flour, baking powder, and salt.
Whisk until evenly mixed.
This helps distribute the baking powder throughout the flour so the cake rises evenly.
Set the dry ingredients aside while preparing the egg mixture.
Step 5: Beat the Eggs and Sugar
Crack the eggs into a large mixing bowl.
Add the granulated sugar.
Using an electric mixer, beat for approximately 4–5 minutes until the mixture becomes pale, thick, and slightly fluffy.
The mixture should increase in volume.
This step incorporates air into the batter and helps create a softer cake.
Grandma's secret: Beating the eggs and sugar thoroughly is one of the easiest ways to achieve a light homemade sponge-like texture without complicated baking techniques.
Step 6: Add the Melted Butter
Slowly pour the melted, cooled butter into the beaten egg mixture.
Mix gently until incorporated.
The butter should be liquid but no longer hot.
Hot butter can affect the texture of the eggs and reduce the airiness of the mixture.
Step 7: Add the Sour Cream and Vanilla
Add the sour cream, vanilla extract, and freshly grated lemon zest.
Mix on low speed until just combined.
The sour cream adds moisture and a delicate tanginess that complements the sweet plums.
The lemon zest provides a subtle citrus aroma without overpowering the fruit.
The mixture should look smooth and creamy.
Step 8: Add the Flour Mixture
Gradually add the dry ingredients to the wet mixture.
Using a spatula or electric mixer on low speed, mix only until no dry flour remains.
Avoid excessive mixing.
Overmixing can make the cake dense or tough.
The finished batter should be thick, smooth, and easy to spread.
Step 9: Transfer the Batter to the Baking Pan
Pour the prepared batter into the lined baking pan.
Use an offset spatula or the back of a spoon to spread it evenly.
Pay special attention to the corners.
The batter should form a smooth, even layer.
This helps the finished cake bake uniformly.
Step 10: Arrange the Plums
Place the halved or quartered plums over the batter.
Arrange them in neat rows, cut-side up.
Gently press each piece just slightly into the batter.
Avoid pushing the plums completely to the bottom.
The fruit will naturally settle somewhat as the cake bakes.
For a rustic homemade appearance, you can arrange the plums in a slightly overlapping pattern.
Step 11: Sprinkle With Cinnamon Sugar
Sprinkle the prepared cinnamon sugar evenly over the plums.
If desired, add a few drops of lemon juice over particularly sweet fruit to brighten the flavor.
The cinnamon sugar will dissolve slightly during baking, creating a fragrant, lightly caramelized topping.
The plums will soften and release some of their juices into the cake.
Step 12: Bake Until Golden Brown
Place the baking pan in the preheated oven.
Bake for approximately 45–55 minutes.
The exact baking time will depend on your oven, pan material, and the juiciness of the plums.
The cake should develop a beautiful golden-brown surface.
The edges may begin to pull slightly away from the baking pan.
Insert a wooden toothpick into an area of cake batter away from the fruit.
If it comes out clean or with a few moist crumbs, the cake is ready.
If wet batter sticks to the toothpick, continue baking for another 5 minutes before checking again.
Important baking tip: Test the cake in an area without fruit. A toothpick inserted through a juicy plum may appear wet even when the cake is fully baked.
Step 13: Allow the Cake to Cool
Remove the cake from the oven.
Place the baking pan on a wire rack.
Allow the cake to cool in the pan for approximately 20–30 minutes.
The plum juices will settle slightly as the cake cools.
Once the cake is firm enough to handle, carefully lift it from the pan using the parchment paper.
Allow it to cool further before slicing.
Step 14: Dust With Powdered Sugar
When the cake has cooled, place powdered sugar in a fine-mesh sieve.
Dust lightly over the surface.
The powdered sugar creates a beautiful contrast with the dark purple plums and golden cake.
For the prettiest appearance, add it shortly before serving.
Step 15: Slice and Serve
Using a sharp knife, cut the Hungarian Plum Cake into 12–16 squares or rectangles.
Carefully transfer the pieces to dessert plates.
Every slice should reveal soft, moist vanilla cake beneath a layer of juicy baked plums.
Serve slightly warm or at room temperature.
Enjoy with freshly brewed coffee, hot tea, or a small spoonful of whipped cream.
The combination of sweet cake, tart fruit, and fragrant cinnamon makes every bite delicious.
Grandma's Secrets for Perfect Hungarian Plum Cake
Traditional Hungarian home bakers know that a few simple techniques can make a big difference when preparing fruit cakes.
1. Choose Ripe but Firm Plums
The best plums are naturally sweet but still firm enough to maintain their shape during baking.
Overripe fruit may release too much liquid.
2. Use Fresh Seasonal Fruit
Fresh plums provide the best texture and flavor.
Late summer and early autumn are ideal times to prepare this dessert.
3. Beat the Eggs and Sugar Thoroughly
Whipping the eggs and sugar creates air in the mixture.
This contributes to a lighter, softer cake.
4. Use Full-Fat Sour Cream
Full-fat sour cream helps produce a moist, tender crumb.
It also adds a pleasant tanginess that balances the sweetness.
5. Don't Overmix the Batter
Once the flour is added, mix gently.
Overmixing can create a tougher cake.
6. Arrange the Plums Evenly
Distribute the fruit across the surface so every slice contains a generous amount.
7. Don't Overload the Cake With Fruit
Although plums are the highlight of this recipe, excessive fruit can make the center too wet.
Use the recommended amount for the best balance.
8. Add Cinnamon Sugar
Cinnamon and plums are a classic combination.
A small amount of cinnamon enhances the fruit without overpowering it.
9. Test for Doneness Away From the Fruit
Insert the toothpick into the cake portion rather than directly through a plum.
This gives a more accurate indication of doneness.
10. Allow the Cake to Cool Before Cutting
Cooling helps the cake become firmer and easier to slice.
It also allows the fruit juices to settle.
Common Hungarian Plum Cake Problems and How to Fix Them
Why Is My Hungarian Plum Cake Soggy?
The plums may have released too much liquid, or the cake may not have baked long enough.
Use firm, ripe plums and avoid excessively watery fruit.
Continue baking until the center of the cake is fully set.
Why Did My Plums Sink to the Bottom?
The batter may have been too thin, or the plum pieces may have been too large.
Use the recommended ingredient measurements and arrange the plums gently over the batter.
Some sinking is completely normal.
Why Is My Cake Too Dense?
The batter may have been overmixed, or the eggs and sugar may not have been beaten thoroughly.
Beat the eggs and sugar until pale and fluffy, then fold in the flour gently.
Why Is My Cake Dry?
The cake may have been overbaked, or too much flour may have been added.
Measure the flour accurately and begin checking for doneness near the end of the recommended baking time.
Why Is My Cake Not Rising?
The baking powder may be old or the batter may have been overmixed.
Use fresh baking powder and avoid excessive stirring.
Why Are My Plums Too Sour?
Some plum varieties are naturally tart.
Increase the cinnamon sugar topping slightly or serve the cake with a dusting of powdered sugar.
Why Is the Top Browning Too Quickly?
The oven temperature may be too high or the pan may be positioned too close to the upper heating element.
Cover loosely with aluminum foil if the top becomes too dark before the center is baked.
Delicious Hungarian Plum Cake Variations
Hungarian home baking includes several wonderful ways to prepare plum desserts.
1. Hungarian Yeast Plum Cake (Kelt Szilvás Lepény)
This traditional variation uses soft, enriched yeast dough rather than cake batter.
The dough is allowed to rise before being topped with fresh plums and cinnamon sugar.
The finished dessert has a soft, bread-like texture and is especially popular during plum season.
2. Hungarian Plum Pie (Szilvás Pite)
Another traditional version features buttery shortcrust pastry topped or filled with sweet cinnamon plums.
Some recipes use a second pastry layer or a crumb topping.
3. Hungarian Plum and Walnut Cake
Sprinkle approximately ½ cup of finely chopped walnuts over the batter before arranging the plums.
The walnuts add a rich, nutty flavor that complements the fruit beautifully.
4. Cinnamon Plum Crumble Cake
Prepare a simple crumble topping using flour, butter, sugar, and cinnamon.
Sprinkle it over the plums before baking.
The finished cake will have a delicious crunchy topping.
5. Plum and Almond Cake
Add ½ teaspoon almond extract to the batter.
Sprinkle sliced almonds over the fruit before baking.
The nutty almond flavor pairs wonderfully with ripe plums.
6. Hungarian Plum Cake With Yogurt
Replace the sour cream with an equal weight of plain, full-fat yogurt.
This creates a slightly lighter cake with a gentle tangy flavor.
7. Hungarian Plum and Apple Cake
Replace approximately one-third of the plums with thinly sliced apples.
Arrange both fruits over the batter and sprinkle with cinnamon sugar.
The apples add natural sweetness and a pleasant variation in texture.
What to Serve With Hungarian Plum Cake
Hungarian Plum Cake is delicious on its own, but several simple accompaniments can make it even more special.
Freshly Brewed Coffee
A strong cup of coffee balances the sweetness of the cake and complements the warm cinnamon flavor.
Hot Black Tea
Tea is a classic accompaniment to homemade fruit pastries.
Vanilla Ice Cream
A scoop of vanilla ice cream is especially delicious with a slightly warm slice of plum cake.
Lightly Whipped Cream
Fresh whipped cream adds a soft, creamy contrast to the juicy fruit.
Homemade Vanilla Custard
Serve the cake with a little warm vanilla custard for a richer dessert.
Fresh Plum Slices
Garnish with a few fresh plum slices for a colorful presentation.
How to Store Hungarian Plum Cake
Homemade Hungarian Plum Cake is best enjoyed fresh, but it can also be prepared ahead of time.
Room-Temperature Storage
Once completely cooled, the cake can be kept covered in a cool place for up to 1 day.
Because the topping contains juicy fruit, refrigeration is recommended for longer storage.
Refrigerator Storage
Place the cooled cake in an airtight container.
Store in the refrigerator at 40°F (4°C) or below.
Enjoy within approximately 3–4 days.
Allow individual slices to come to room temperature before serving if you prefer a softer texture.
Freezer Storage
Cut the completely cooled cake into individual portions.
Wrap each slice tightly in freezer-safe packaging.
Freeze for approximately 2–3 months for best quality.
Thaw overnight in the refrigerator.
How to Reheat
If you prefer warm cake, place a slice in the microwave for approximately 10–15 seconds, checking that it doesn't overheat.
Alternatively, warm slices briefly in a low oven.
Can You Make Hungarian Plum Cake Ahead of Time?
Absolutely!
The cake can be baked one day before serving.
Allow it to cool completely, cover, and refrigerate.
Add powdered sugar just before serving for the freshest appearance.
Frequently Asked Questions About Hungarian Plum Cake
What Is Hungarian Plum Cake?
Hungarian Plum Cake is a traditional-style fruit dessert made with fresh plums and a cake or pastry base.
Some versions use soft sponge batter, while others feature shortcrust or yeast dough.
What Is Hungarian Plum Cake Called in Hungarian?
Hungarian plum cake may be called Szilvás Lepény or Szilvás Sütemény, depending on the style.
A shortcrust plum pie may be called Szilvás Pite.
What Type of Plums Are Best?
Firm, ripe European plums are excellent.
Italian prune plums and other sweet-tart baking varieties work particularly well.
Can I Use Frozen Plums?
Yes.
Frozen plums can be used, but they may release more liquid.
Thaw and drain them thoroughly before arranging them over the batter.
Can I Use Canned Plums?
Yes, provided they are well drained.
Canned plums are often softer and sweeter than fresh plums, so the texture and baking time may vary.
Do I Need to Peel the Plums?
No.
The plum skins soften during baking and add a beautiful purple color.
Can I Make Hungarian Plum Cake Without Sour Cream?
Yes.
Plain full-fat yogurt works as a convenient substitute.
Can I Use Sweet Cherries Instead of Plums?
Yes.
Pitted cherries can be used to make a delicious variation, although the flavor will be different from traditional plum cake.
Why Do Hungarian Plum Cakes Often Contain Cinnamon?
Cinnamon enhances the natural sweetness and aroma of plums.
It is a familiar flavor combination in many Hungarian and Central European fruit desserts.
Can I Make Hungarian Plum Cake Gluten-Free?
A suitable gluten-free all-purpose baking flour blend can be used, although the finished texture may differ.
Choose a blend formulated for cakes and follow the manufacturer's recommendations.
Should Hungarian Plum Cake Be Served Warm or Cold?
The cake is delicious slightly warm or at room temperature.
Many people enjoy it with coffee or tea.
Can I Freeze Leftover Plum Cake?
Yes.
Wrap completely cooled slices tightly and freeze for up to 2–3 months for best quality.
The History of Hungarian Plum Cake
Plums have played an important role in Hungarian home cooking for generations.
They are widely used in traditional desserts, preserves, dumplings, and baked pastries.
During late summer and early autumn, ripe plums become a familiar ingredient in Hungarian family kitchens.
Home cooks have traditionally used seasonal fruit to prepare simple desserts that could be shared with family members and guests.
Hungarian plum cakes developed in several different forms.
Some households prepared yeast-raised tray cakes topped with fresh plums.
Others used shortcrust pastry or soft cake batter.
These variations reflect the practical nature of Hungarian home baking, where recipes were often adapted according to available ingredients and family preferences.
Plums are also used in other beloved Hungarian foods, including Szilvás Gombóc, the famous Hungarian plum dumplings.
Homemade plum jam, known as Szilvalekvár, is another treasured preparation.
Today, Hungarian Plum Cake remains a comforting example of traditional seasonal baking.
Its simple ingredients and rich fruit flavor continue to make it a favorite in family kitchens.
Why Plums Are So Important in Hungarian Baking
Plums are especially well suited to Hungarian desserts because they offer a wonderful balance of natural sweetness and acidity.
When baked, the fruit softens and releases flavorful juices.
These juices blend beautifully with buttery pastry or soft cake batter.
Plums also pair well with several classic Hungarian baking ingredients.
Cinnamon adds warmth and fragrance.
Walnuts provide rich, nutty flavor.
Vanilla enhances the sweetness of the fruit.
Lemon zest creates a delicate citrus aroma.
These simple combinations are part of what makes traditional Hungarian fruit desserts so comforting.
Plums are also versatile.
They can be baked, cooked into jam, wrapped in dumpling dough, or used as a filling for pies and pastries.
This versatility has helped them remain an important ingredient in Hungarian home cooking.
The Secret Behind Grandma's Hungarian Plum Cake
Ask different Hungarian home bakers how they prepare the best plum cake, and you'll likely hear different answers.
Some insist that the secret is using ripe seasonal plums.
Others say the cake must contain a generous amount of cinnamon.
Many believe that the batter should be especially light and tender.
But the most important secret is achieving the right balance between fruit and cake.
Too much fruit can release excessive moisture.
Too little fruit can leave the cake dry and less flavorful.
The batter needs enough structure to support the plums while remaining soft and moist.
Using sour cream helps create that tender texture.
Beating the eggs and sugar until fluffy adds lightness.
And baking at a moderate temperature allows the cake to cook through while the fruit gradually softens.
Finally, allowing the cake to cool before slicing creates beautiful pieces with a moist, even crumb.
These simple details transform ordinary ingredients into a delicious homemade dessert.
Why Hungarian Plum Cake Is Perfect for Family Gatherings
Hungarian Plum Cake is a wonderful dessert for sharing.
Because it is prepared in a rectangular baking pan, it can easily be cut into generous squares or smaller portions.
The ingredients are affordable, and the recipe requires no complicated decorations.
You can bake the cake in the morning and serve it later with coffee or tea.
It is perfect for Sunday lunches, afternoon gatherings, harvest celebrations, and family visits.
Its beautiful purple plums and golden cake create an attractive presentation without requiring elaborate frosting.
The recipe is also easy to personalize.
Some families prefer extra cinnamon.
Others enjoy a little ground walnut or lemon zest.
And some like to serve warm plum cake with a generous spoonful of vanilla custard.
These small variations help make every family's version special.
Final Thoughts
Traditional Hungarian Plum Cake (Szilvás Lepény) is a wonderfully soft, moist, and comforting dessert that celebrates the delicious flavor of ripe seasonal plums.
With its tender buttery cake, juicy sweet-tart fruit, fragrant cinnamon sugar, and delicate powdered sugar finish, every slice offers a beautiful taste of Hungarian home baking.
The recipe is simple enough for everyday baking yet delicious enough for special family gatherings.
Whether you're preparing it during plum season, recreating a cherished childhood dessert, or discovering Hungarian recipes for the first time, this homemade plum cake is sure to become a favorite.
Serve it slightly warm with freshly brewed coffee, hot tea, or a scoop of vanilla ice cream.
It's a wonderful reminder that some of the most memorable desserts are made with simple ingredients and a little homemade care.
Did your grandmother make Hungarian Plum Cake? Did she use soft sponge batter, traditional yeast dough, or buttery shortcrust pastry? And did she always sprinkle cinnamon sugar over the plums? Share your favorite Hungarian baking memories in the comments below!
If you enjoyed this recipe, save it for later and share it with someone who loves traditional homemade Hungarian desserts.
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Recipe Note: This is a home-friendly adaptation of Hungarian plum tray cake, using sour cream-enriched batter and fresh cinnamon-topped plums. Traditional Hungarian versions also include yeast-raised and shortcrust pastry styles.