Viennese Plum Cake
55 mins (prep 20, cooking 35)
9 ingredients
16 servings
My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake.

Categories:  <-60-mins , fruit , european , pitted-fruits , cakes , austrian , apple , plums , number-of-servings , peaches , time-to-make , for-large-groups , dessert ,
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Serving Size (81.41 g)
Servings 16
Amount per Serving
Calories 257.02 Calories from Fat 112.05
% Daily Value *
Total Fat 12.45g 306.52%
Saturated Fat 7.67g 613.32%
Trans Fat 0.48g %
Cholesterol 31.79mg 169.56%
Sodium 229.26mg 152.84%
Total Carbohydrate 36.64g 195.41%
Dietary Fiber 2.18 g 139.24%
Sugars 25.03 g %
Protein 2.32g 74.2%
Vitamin A 469.66IU% Vitamin C 2.71mg%
Calcium 47.66mg% Iron 0.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4