Ah! You mean the classic Hungarian Plum Cake, known as Szilvás Lepény. 🍑 Well, technically “szilva” is plum in Hungarian, and this is a sweet, moist cake with fresh plums—simple, traditional, and perfect for late summer when plums are in season.
Here’s an authentic recipe:
🍰 Hungarian Plum Cake (Szilvás Lepény)
🧾 Ingredients (8 servings)
Cake:
- 250 g (2 cups) all-purpose flour
- 150 g (¾ cup) sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 120 ml (½ cup) vegetable oil or melted butter
- 125 ml (½ cup) milk
- 1 tsp vanilla extract
Topping:
- 500 g (about 1 lb) fresh plums, halved and pitted
- 2–3 tbsp sugar (optional, depending on plum sweetness)
- Cinnamon (optional)
👩🍳 Instructions
- Preheat Oven:
- 180 °C / 350 °F. Grease a 23 cm / 9-inch round pan or line with parchment paper.
- Prepare Batter:
- In a bowl, whisk eggs, sugar, and vanilla until pale and slightly thick.
- Add oil and milk, mix gently.
- Sift flour, baking powder, and salt. Fold into wet mixture until smooth.
- Assemble Cake:
- Pour batter into the prepared pan.
- Arrange plum halves cut-side up evenly over the top.
- Sprinkle with sugar and cinnamon if desired.
- Bake:
- 35–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let cool slightly before slicing.
- Optional: dust with powdered sugar before serving.
⭐ Tips for Authentic Flavor
- Use ripe, slightly tart plums (like Italian or Hungarian plums) for best flavor.
- Some Hungarian versions use a yeast dough instead of cake batter, but this quick version is more common for home baking.
- Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
If you want, I can also give a Hungarian Plum Cake with Streusel Topping, which is the classic bakery-style version that’s extra crumbly and sweet on top. It’s super traditional and very festive.
Do you want me to do that?
