29 Jan Mieze’s Plum Cake


Mieze’s Plum Cake

29 January 2021

PREP. TIME: 20 MIN - Cook Time: 1 hour -   Serves: 8 - 12

Stephanie Alexander in her book The Cook's Companion tells us that an Austrian, family friend by the name of Mieze, introduced this cake to them - possibly in the 1940s.  It became a firm favourite in Stephanie's family and it has become one of ours too.

Recipe Template

If you are not feeding a crowd - the cake can be made in two smaller spring-form pans.  It is most important though that the layer of cake is not too thick. This will allow you to maximise the opportunity for the beautiful fruit juices to be absorbed and stain the batter.

I prefer to use blanched almonds and I grind them in a mortar and pestle.  You can of course use fresh bread crumbs instead as indicated in the recipe.

Sprinkle icing sugar over the cake using a fine sieve. Serve the cake warm with fresh cream or ice cream.

Left over cake can be heated by wrapping it in foil and placing in the oven at 180C for 15 minutes.


180 g Softened Butter - at room temperature

150 g Caster Sugar

135 g Plain Flour

135 g Self Raising Flour

Pinch of Salt

2 large eggs, lightly beaten

70 ml Milk

1/2 cup Ground Almonds or Fresh Breadcrumbs

10 - 12 ripe blood plums, halved and stoned

Icing Sugar

For the Topping

60g Butter

1/2 cup Caster Sugar

2 teaspoons Cinnamon

2 large eggs


26 cm Spring Form Pan

Small Saucepan

Wooden Spoon

Measuring Spoons

Small mixing bowls and Whisk

Electric mixer

Digital Scales


Step 1 Prep

Preheat the oven to 190C

Lightly grease the spring form tin with butter

Wash and halve the plums along the crease. Gently ease the pip out using a butter knife or a tea spoon.

If using almonds - grind the blanched almonds in a mortar and pestle or roll over with a rolling pin to create coarsely ground almonds.

Step 2 Make the Topping

Melt the butter over gentle heat

Stir in the sugar and cinnamon.

Allow to cool a little.

Whisk the eggs well in a bowl and stir into the cooled butter mixture

Step 3 Make the Dough

Cream the butter and sugar until light and fluffy in an electric mixer.

Combine the flours and the salt in a bowl

Mix the eggs with the milk in another bowl and add to the flour and salt

Add the flour and egg mixture to the butter and sugar - mixing until you have a soft dough (or thick batter) - it should drop easily from a spoon.

Step 4 Assemble the Cake

Spoon the batter into the prepared tin (do not fill more than a quarter full).

Smooth the top and sprinkle over the ground almonds or fresh breadcrumbs.

Arrange the plums - cut side up, in a circle on top of the almonds.  Start on the outside of the circle and arrange a pattern inwards.

Spoon the topping over and around the plums

Step 4  Bake

Bake for 50 - 60 minutes - until a fine skewer or knife comes out clean when inserted.

Place the cake in its tin on a cake rack for 10 - 15 minutes before removing the sides of the tin and transferring the cake on its base to a plate.

Serve warm.


Recipe by Mieze - Stephanie Alexander, The Cook's Companion

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