---
title: "Classic Home Baking: How to Make a Tender Plum Cake with Sour Cream"
description: "Styler presents a recipe for a tender plum cake with sour cream. This adapted version of a global culinary hit is made without yeast, ensuring a juicy result and ease of execution."
date: 2026-11-08T16:26:52.367Z
lang: en
url: https://xab.info/en/posts/homemade-plum-cake-recipe
tags: [food-blog]
author: "Marina Slivenko"
publisher: "XAB.info"
---

# Classic Home Baking: How to Make a Tender Plum Cake with Sour Cream

![A woman in an apron bakes a homemade plum cake in a bright kitchen.](https://xab.info/media/2026/11/08/domashniy-slivoviy-pirog-recept/domashniy-slivoviy-pirog-recept-1.webp)

## Key Points

- Using sour cream gives the cake a tender texture.
- Ripe but firm plums are suitable for the recipe.
- Baking time is 45-55 minutes at 180°C.
- Cooling the cake before slicing is mandatory for structural stability.

A homemade plum cake, synonymous with comfort, remains one of the most popular types of seasonal baking. Styler project editor Anastasia Ostapova presented an author's adaptation of a famous recipe that allows you to get an ideal dessert without using yeast or complex kneading. The basis for this variation was the iconic recipe, which gained global fame after being published in The New York Times back in 1983 and has since earned the status of a global culinary hit.

### Texture Secrets and Ingredient Selection

The key difference of the proposed version is the use of sour cream instead of milk, which gives the crumb special tenderness and softness. To make the dough, you will need butter, sugar, eggs, flour, baking powder, and a pinch of salt. Anastasia Ostapova emphasizes that to achieve an optimal result, it is important to choose plums that are firm enough: overripe fruits release excess moisture, which slows down the baking process of the dough around them.

### Preparation and Baking Technology

The process of creating the cake takes about 70-80 minutes, including preparation and cooling. Whipping eggs with sugar into a light, fluffy mass is a critical stage, after which liquid ingredients are introduced, followed by sifted flour. It is important not to over-knead so that the finished product does not become too dense. The cake is baked at 180°C for about 45-55 minutes in a 22 cm diameter mold, while it is recommended not to open the oven for the first half hour to maintain the temperature regime.

### Cultural Context and Serving Tips

The global popularity of this type of cake, documented even in the archives of leading American publications, is explained by its exceptional simplicity and consistently high results. The provided recipe allows you to adapt the classic to home conditions, maintaining a balance between the juiciness of the fruit and the structure of the dough. Experts recommend not to slice the pastry immediately after taking it out of the oven, giving the crumb time to stabilize, which allows the pieces to hold their shape better.

### Significance of the Recipe in Home Cooking

This pastry remains relevant due to its versatility and the availability of basic ingredients. Using seasonal fruits in combination with a simple technology allows even beginner cooks to achieve a professional result. In the long run, such time-tested recipes continue to shape gastronomic traditions, offering a simple solution for a dessert suitable for both everyday tea time and hosting guests.

## Fact-Check & Sources

- [Пышный пирог со сливами: простой домашний рецепт с нежным тестом (фото)](https://styler.rbc.ua/ukr/deliciously/pishniy-pirig-zi-slivami-prostiy-domashniy-1794141880.html) - The article contains complete instructions for preparing the cake based on the Styler editorial experience.
- [Легендарный рецепт сливового пирога из американской газеты: его обожали миллионы](https://www.unian.net/recipes/desserts/pies/legendarnyy-slivovyy-pirog-iz-amerikanskoy-gazety-tochnyy-recept-13487847.html) - The material confirms the historical popularity of the plum cake recipe from The New York Times.

## FAQ

### Why shouldn't the dough be kneaded for a long time?

Long kneading can make the finished cake denser, depriving it of its characteristic tenderness.

### Can overripe plums be used?

It is not recommended, as overripe fruits release a lot of juice, which makes the dough around them bake significantly longer.

### What oven mode is best for baking the dessert?

The cake should be baked in the top and bottom heating mode without convection at 180°C.