Here’s a sweet slice of late-summer Hungarian tradition:
🇭🇺 Hungarian Plum Cake – Szilvás Pite
This soft, buttery sheet cake is topped with juicy fresh plums that bake into the batter, creating a tender, slightly tart dessert. It’s a common treat in Hungarian kitchens when plums are in season, but it works beautifully with frozen or preserved plums too.
🍽 Servings: 12–16 pieces
⏱ Prep Time: 20 min | Cook Time: 35–40 min
🧾 Ingredients
For the batter:
- 200 g (1 cup) unsalted butter, softened
- 200 g (1 cup) sugar
- 4 large eggs
- 200 ml (¾ cup + 1 tbsp) milk
- 300 g (2½ cups) all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla sugar (or ½ tsp vanilla extract)
- Zest of 1 lemon (optional but traditional)
For the topping:
- 500–600 g (about 1¼ lbs) fresh ripe plums, halved and pitted
- 2–3 tbsp sugar (for sprinkling)
- 1 tsp cinnamon
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