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Fresh plum traybake with crisp pastry and ripe plum slices
Homemade plum traybake with golden brown pastry and sweet plums on top

Rustic plum traybake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a modern transcript of grandmothers' kitchens: a crumbly, buttery bed into which sweet, juicy plum islands sink. Unlike yeast dough versions, this mixed batter is ready quickly, and its texture balances somewhere between sponge cake and butter biscuit. The cinnamon sugar caramelises with the fruit juice during baking, filling the kitchen with an irresistible scent.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray (approx. 20x30 cm)
  • Hand mixer or whisk
  • Sieve
  • Sharp knife for plums

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cream the soft butter with the icing sugar until white, then add eggs one by one, mixing the mass thoroughly with each egg.

Tip: Creaming butter and sugar locks tiny air bubbles into the fat, which expand in the oven making the cake light. (Mechanical aeration)
2 ✓

Stir in the sour cream, then sift in the flour mixed with baking powder and salt. Fold together with quick movements, just until the flour disappears.

Tip: If you mix the floury mass for too long, the dough becomes 'rubbery' and tough after baking. (Gluten development)
3 ✓

Smooth the batter into a buttered, floured baking tray. The batter will be thick, this is normal, use a spoon or spatula to spread it.

Tip: Buttering and flouring creates a non-stick layer between metal and dough, so the cake comes out easily. (Release layer)
4 ✓

Cut the washed, pitted plums into halves or quarters, and place them densely on top of the dough, cut side up.

Tip: During baking, plums release juice; if the cut side is up, the juice doesn't soak the dough as much, but evaporates or caramelises.
5 ✓

Mix the granulated sugar with the cinnamon, and sprinkle generously over the top of the fruit.

Tip: The sugar mixes with the fruit moisture to bake into a thick, spicy syrup on top of the plums.
6 ✓

Bake in oven preheated to 180°C (160°C Fan) for approx. 35-40 minutes. Check with a skewer: if the pin inserted into the dough comes out clean, it is ready.

Tip: Baking powder produces gas under heat, lifting the dough and fixing the airy structure. (Chemical aeration)

Recipe FAQ

The plum is too sour.
Toss the plum pieces in cinnamon sugar before baking, don't just sprinkle on top.
The dough turned out dense and heavy.
You probably overmixed after adding flour. Only mix until just combined!
All the fruit sank to the bottom.
This is not a problem with this dough, but if it bothers you, toss the plums in a little flour before placing on the dough.

Ingredients

  • 300 g Plain flour
  • 100 g Butter (room temperature)
  • 100 g Icing sugar
  • 2 pc Eggs (Medium)
  • 100 g Sour cream (20%)
  • 1 level tsp Baking powder
  • 1 pinch Salt
  • 500 g Ripe plums
  • 1 tsp Ground cinnamon
  • 2 tbsp Granulated sugar (for sprinkling)