Silesian Plum Cake (Szarlotka śląska)

Szarlotka śląska, or Silesian Plum Cake, is a traditional dessert from the Silesian region of Poland. This delicious cake is made with a buttery crust and a sweet and tangy plum filling, perfect for any occasion.

Silesian Plum Cake (Szarlotka śląska)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 egg
  • 1 kg plums, pitted and sliced
  • 1/2 cup granulated sugar (for filling)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
  2. In a large bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Beat the egg and then add it to the flour mixture. Mix until the dough comes together.
  4. Press two-thirds of the dough into the bottom and up the sides of the prepared cake pan.
  5. In another bowl, mix the sliced plums, 1/2 cup sugar, and cinnamon. Spread the plum mixture over the dough in the pan.
  6. Crumble the remaining dough over the plum filling.
  7. Bake in the preheated oven for 45 minutes, or until the crust is golden brown.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Serve the Szarlotka śląska at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
40g
Fat
15g
Protein
3g

Supplies

9-inch (23cm) round cake pan Pastry cutter

Tools

Oven Mixing bowls Wire rack

Serving suggestions

Szarlotka śląska is best served with a hot cup of tea or coffee.

Tips & tricks

Make sure to use ripe and juicy plums for the filling to ensure a delicious and moist cake.

Cost

$10