Austrian Plum Cake Recipe: Almond-Flour Crunch and Jammy Layers

This Austrian plum cake recipe delivers the perfect balance of tender almond-flour layers and jammy plum filling—just like the ones from Vienna's finest cafés. The secret lies in a delicate crumb that stays moist while supporting the weight of sweet plums, all baked to golden perfection in a 350°F oven.

I developed this version after years of testing, ensuring every slice offers that signature crunch from toasted almonds and the rich, fruity depth of plum jam.

The beauty of this cake is in its layers—each one built with precision to create a harmonious texture. The almond flour base provides structure while keeping the crumb light, while the plum filling adds natural sweetness that doesn't overpower.

A simple whipped cream topping elevates it to restaurant-quality dessert without requiring advanced techniques. What makes this recipe truly special is how it captures the essence of Austrian baking: rich, buttery, and impossibly tender.

By the time you pull it from the oven, you'll have a cake with golden layers, fragrant with almond and plum, and a texture that's neither too dense nor too crumbly.

The filling stays gooey in the center while the crust holds its shape, making each slice a masterpiece of balance. This is the kind of dessert that disappears quickly—perfect for gatherings, special occasions, or simply treating yourself to a taste of Vienna.

For an extra touch, dust with powdered sugar or drizzle with a light glaze. The almond flour makes it naturally gluten-free while keeping the traditional flavor intact. Let's get baking!

Ingredients for austrian plum cake

Almond flour, butter, and plums create this Vienna-inspired dessert with layers of crunch and jammy sweetness.

The almond flour is non-negotiable here—Bob's Red Mill or Anthony's Goods are my go-tos for that fine, silky texture. Grab the finest grind you can find, and if it's clumpy, pulse it in a food processor for a second. The butter? European-style (like Plugrá or Kerrygold) makes all the difference—it's higher in fat and lower in water, so your cake stays rich and moist. For the plums, I always reach for unsweetened jam—Bon Appétit or Smucker's are reliable. If you're feeling fancy, make your own jam with Italian prunes or European plums—trust me, it's worth it.

No almond flour? Substitute half with oat flour (blend rolled oats into a fine powder), but the texture will be slightly denser. Running short on butter? Coconut oil works in a pinch, though it adds a subtle coconut note. The jam can be swapped for apricot or peach preserves, but plum's tartness is key. For the almonds, pecans or walnuts add a different crunch—just toast them first. And if you're avoiding dairy, coconut cream can replace the whipping cream, though it won't whip as stiff. The lemon zest is optional but brightens everything—skip it if you're not a fan of citrus.

This cake keeps beautifully for 5 days in an airtight container at room temperature, though the layers stay freshest if refrigerated. For longer storage, wrap tightly in plastic and freeze for up to 3 months. The whipped cream topping is best made fresh, but you can pipe it ahead and store it covered in the fridge for 2 days. Pro tip: Let the cake cool completely before adding the cream—it sets better that way. And if you have leftovers? Toasted almonds make a great crumble topping for the next day.

Step-by-step instructions for Austrian plum cake

Here's how to create a rich, layered plum cake with perfect texture and jammy bursts.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. In a large mixing bowl, combine the 2.5 cups almond flour, 0.5 cup all-purpose flour, 1.5 cups granulated sugar, 1 tsp baking powder, and 0.5 tsp salt. Mix these dry ingredients together until evenly distributed—this ensures your cake will have the right structure without being dense.

In a separate bowl, cream together the 1 cup cold, cubed unsalted butter and the 3 whole large eggs at room temperature. Add the 1 tbsp vanilla extract and 1 tbsp lemon zest to the butter-egg mixture. Let it sit for a moment—you’ll see the mixture lighten slightly as the air incorporates. This step is crucial for a tender crumb.

Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Avoid overmixing—you want to keep the almond flour’s natural oils intact for that signature moist texture. The batter should be thick but spreadable, like a thick cookie dough. If it feels too dry, add 1-2 tablespoons of cold water to help it come together.

Spread half of the batter evenly into your prepared cake pan. This first layer will form the base for your jammy filling. Use a spatula to smooth it out—it doesn’t need to be perfect, but even distribution ensures balanced baking.

Spread the 1.5 cups plum jam evenly over the first batter layer. Use a spoon to create a smooth, even coating—this will be the star of your cake, delivering bursts of fruity flavor with every bite. Don’t worry if it looks messy; the top layer will help contain it.

Now, add the remaining batter on top of the jam. Gently spread it out to cover the jam completely, creating a sealed layer. Sprinkle the 1 cup toasted sliced almonds evenly over the top—these will add a delightful crunch and beautiful presentation. Place the cake in the preheated oven.

Bake the cake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should feel firm to the touch but still slightly springy in the middle—this indicates it’s fully baked but still moist.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This resting period allows the layers to set properly, preventing any potential crumbling when you slice it. While it cools, you can prepare the whipped cream topping.

In a chilled mixing bowl, whip the 2 cups heavy whipping cream with the 0.5 cup powdered sugar until soft peaks form. This light, airy cream will balance the cake’s richness and add a touch of elegance. Fold the whipped cream gently into the cake layers if desired, or serve it on the side for a cleaner presentation.

Slice the cake into 8 equal wedges and serve with a dollop of whipped cream on top. The combination of tender almond cake, jammy plum filling, and crunchy almonds creates a harmonious texture that’s pure comfort in every bite. Enjoy immediately for the best experience!

Regional styles of these flavors

Viennese Café Style

In Vienna, this cake is traditionally served in thin slices at cafés like Café Central, where the focus is on delicate layers and minimal decoration. The secret here is baking it in a 9-inch springform pan instead of round—this creates a taller, more elegant shape perfect for slicing.

Serve with a dusting of powdered sugar and a single toasted almond on top for that classic Viennese touch. 🌟

Tyrolean Mountain Twist

For a rustic Alpine variation, swap the plum jam for apricot preserves and fold ½ cup finely chopped dried apricots into the batter. Top with crumbled walnuts instead of almonds and bake in a loaf pan for a heartier, more rustic texture.

This version pairs beautifully with Tyrolean coffee—a mix of coffee and dark rum. ❄️

Hungarian Goulash Connection

In Hungary, plum cake often incorporates paprika for warmth. Add ½ teaspoon sweet paprika to the dry ingredients and replace half the plum jam with sweetened sour cherry jam.

Garnish with a sprinkle of crushed cinnamon for a spiced twist that complements Hungarian goulash dishes. Serve with a dollop of sour cream instead of whipped cream. 🌶️

Gluten-Free Adaptation

To make this cake fully gluten-free while keeping it authentic, replace the 0.5 cup all-purpose flour with 0.5 cup tapioca starch or almond flour (though this increases density). Use a gluten-free baking powder like Bob's Red Mill to ensure proper rise.

The almond flour base already makes it naturally gluten-free, but this tweak ensures the structure stays perfect. 💪

Modern Fusion Layer

For a contemporary take, add a layer of dark chocolate ganache between the jam and top batter. Use ½ cup melted dark chocolate mixed with ¼ cup heavy cream, then chill until thickened.

Spread this between the jam and final batter layer for a rich, decadent twist. Top with gold leaf flakes for a luxurious finish. 💛

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