A Taste of Polish Tradition: Placek ze Śliwkami (Plum Cake)

In Poland, late summer and early autumn are defined by one thing: the abundance of sweet, purple plums. And in every grandmother’s kitchen from Warsaw to Kraków, those plums inevitably find their way into a Placek ze Śliwkami.

At YadaChef, we love recipes that tell a story. This Polish Plum Cake isn’t just a dessert; it’s a celebration of the harvest. It’s a humble, rustic sheet cake that balances a soft, buttery crumb with the tart, jammy goodness of roasted plums. If you’ve been looking for the perfect “afternoon coffee” cake, look no further.

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What is a “Placek”?

The word placek (pronounced plah-tsek) literally translates to “flat cake” or “sheet cake.” Unlike fancy layered cakes with heavy frosting, a placek is meant to be simple. It’s the kind of cake you can whip up in one bowl, top with seasonal fruit, and bake until golden.

The beauty of this recipe lies in the contrast. The cake batter is sweet and vanilla-scented, while the plums (especially Italian prune plums) become slightly tart and intensely flavorful as they bake into the dough.

Why You’ll Love This Recipe

• Not Too Sweet: This is a sophisticated dessert. It’s sweet enough to satisfy a craving but light enough that it doesn’t feel heavy.

• Perfect for Gifting: Because it’s baked in a sheet or rectangular pan, it’s incredibly easy to slice, pack into a box, and bring to a friend’s house.

Tips for the Perfect Plum Cake

1. Choose Your Plums Wisely: While any plum will work, the traditional choice is the Italian Prune Plum (the small, oval ones). They have a lower water content, which means they won’t make your cake soggy.

2. Don’t Peel Them: The skins of the plums contain that beautiful deep red pigment that bleeds into the cake as it bakes, creating a stunning marbled effect. Plus, the skin adds a nice hit of acidity!

3. Room Temp is Best: Like most old-school European cakes, ensuring your butter and eggs are at room temperature will give you that signature tender, fine-crumb texture.

How to Enjoy It

In Poland, this cake is traditionally served with a hot glass of tea or a strong cup of black coffee. For a more “modern” twist, you can serve it warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.

Ready to bring a slice of the Polish countryside to your kitchen?

2 1/3 cup/291g all-purpose flour 
2 1/2 teaspoon/12ml baking powder
3/4 teaspoon/3ml salt
1 cup/192g sugar (reserve 1/4 cup/48g)
1/2 cup/110g/118ml shortening
3/4 cup/185ml milk
2 eggs (large)
2 tablespoons/30ml fine dry bread crumbs
40 fresh plums (prune, Damson, or greengage), pitted and cut in half; or use 2 cans (30 ounces/850g) whole purple plumbs drained and pitted
3 tablespoons/45g/45ml butter, cut in pieces 
1/4 teaspoon/1ml ground cloves


Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl. Add shortening, milk, and eggs. Beat at medium speed for four minutes.


Grease bottom and sides of 13x9x2 inch/33 x 23 x 5 cm pan. Coat with bread crumbs. 


Turn batter into prepared pan. Place plums on top, pushing on edge of each half down 1/4 inch/,6cm into batter. Dot with butter.


Combine remaining 1/4 cup/48g sugar and cloves; mix well. Sprinkle over plums. 


Bake at 350F/180C/Gas 4 for about 40 minutes.


To serve, cut into pieces.


Apple Cake Recipe: Prepare Plum Cake as directed, substituting four large apples, pared and thinly sliced, for the plums.