Grandma's plum mug cake

Babičkin hrnčekový slivkový koláč

There is nothing more beautiful than the smell of a freshly baked cake wafting from the kitchen. In the summer, as children, we would run from the meadows, where we would help rake hay or thresh grain, and the sweet scent of cinnamon and vanilla would greet us from the yard. Grandma would quickly mix the dough in the summer kitchen, while dinner was heating on the stove. I would add wood and enjoy the beautiful summer atmosphere – the crackling fire, the smell of dry hay and fresh cake.

And although we don't have a summer kitchen anymore, this cake is still baked - and that's because it's simple and quick . In today's busy world, no one wants to weigh and count every gram after work. Mug recipes are clear, you can do everything with two mugs, two bowls and a spatula. If you have a mixer, you can make the job easier, but believe me - my grandmother never needed one and it's also easy to do with a spatula. And the best thing is, there are a minimum of dishes to wash.

To this day, this mug cake is the most popular in our house. It is tall, fluffy and stays juicy for a long time. We bake it according to the season, sometimes with plums, sometimes with strawberries, currants, blackberries, apricots or raspberries. But when the plums are ripe, there is no better combination than this one.

Ingredients (for a 30×20 cm baking sheet, approx. 5 cm high):

  • 2 medium-sized eggs

  • ¾ cup oil

  • ¾ cup granulated sugar

  • 1 cup of milk

  • 2 cups plain flour

  • 1 packet of baking powder

  • 1 and ½ packages of vanilla sugar (1 package for the dough, 1/2 package for sprinkling)

  • ½ packet of cinnamon sugar

  • 50 g butter (¼ of a classic 200 g cube)

  • about 20 pitted plums (cut in half)

  • ¾ cup plain flour for dusting

Tools:

  • 2 mugs (one for liquid, the other for dry ingredients)

  • 2 bowls (one for the dough, the other for the egg whites and sprinkles)

  • spatula (will also work instead of a spatula, if you want to use a mixer you can)

  • baking sheet lined with baking paper (or greased and floured)

  • hand whisk and patience (or hand mixer with whisk attachment)

Procedure:

  1. Preheat the oven to 180 °C . Line a baking sheet with baking paper.

  2. Wash the plums, remove the pits and cut them in half.

  3. Separate the yolks from the whites. Gradually pour the oil into the bowl with the yolks and mix with a spatula (or mixer). Add the milk, sugar and a sachet of vanilla sugar, mix until the sugar dissolves.

  4. Add 2 cups of flour with baking powder and mix with a spatula until smooth.

  5. Beat the egg whites until soft peaks form and carefully fold them into the batter.

  6. Pour the batter onto a baking sheet and arrange the plums on top, skin side up, close together. Sprinkle with cinnamon sugar (or pure cinnamon if you want it less sweet).

  7. In the bowl where we whipped the egg whites, prepare the topping - use your hands to combine the butter, flour, and vanilla sugar into crumbs and sprinkle it evenly over the cake.

  8. Bake for approximately 30 minutes . Test the center with a skewer to see if the dough is cooked through.

  9. Let the cake cool under a clean towel for at least an hour to keep it juicy.

  10. We can also sprinkle with powdered sugar before serving.


This cake never gets old, it's quick, easy, requires minimal utensils, and yet looks luxurious even for guests. And most importantly, every bite reminds you of home, summer, and the smell of grandma's summer kitchen.

Bon appetit, Petra