Plum Torte Recipe

Introduction

This Plum Torte is a delightful, rustic dessert featuring tender cake topped with sweet, juicy plums. It’s simple to make and perfect for showcasing seasonal fruit with warm spices.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Large pinch salt
• 1 stick (4 oz) unsalted butter, room temperature, plus more for the pan
• 3/4 to 1 cup granulated sugar (adjust depending on plum tartness)
• 2 large eggs
• 12 Italian purple plums, halved and pitted (or 6 red plums, pitted and sliced into thick quarters)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/2 lemon

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Generously butter a 9-inch springform pan, then line it with parchment paper and butter the parchment as well.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Using a stand mixer or hand mixer, beat the softened butter with 3/4 to 1 cup granulated sugar until light in color, about 3 to 5 minutes.
4. Step 4: Add the flour mixture to the butter and sugar, then add the eggs one at a time, mixing just until combined after each addition.
5. Step 5: Spoon the batter into the prepared pan and smooth the top with an offset spatula.
6. Step 6: Arrange the plum halves or quarters on top of the batter, skin side up.
7. Step 7: In a small bowl, combine 2 tablespoons sugar, cinnamon, and optional ginger. Sprinkle this mixture evenly over the plums.
8. Step 8: Squeeze the juice of half a lemon over the top, adjusting to balance the fruit’s tartness.
9. Step 9: Bake for 50 to 60 minutes, or until the cake is golden and the plums are bubbling. Cool the torte on a rack, then carefully remove it from the pan before serving.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• If plums are very tart, increase the sugar slightly to balance the flavors.
• Add a handful of chopped nuts, such as almonds or pecans, on top before baking for extra crunch.
• Try using other stone fruits like apricots or peaches for a summer variation.

Storage

Store leftover plum torte covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm slices gently in a microwave or oven until just warm for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen plums for this torte?

Yes, frozen plums can be used if fresh aren’t available. Thaw and drain excess liquid before arranging on the batter to avoid a soggy cake.

Is a springform pan necessary?

While a springform pan makes it easier to remove the torte without damage, you can use a regular cake pan lined with parchment for easier release as well.

Plum Torte Recipe

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★★★★★

5 from 58 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

A delightful Plum Torte featuring a buttery, tender cake base topped with juicy, spiced plum halves. This easy-to-make dessert balances tartness and sweetness, perfect for late summer or early fall gatherings.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Large pinch salt
• 1 stick (4 oz) unsalted butter, room temperature, plus more for the pan
• 3/4 to 1 cup granulated sugar, adjust based on plum tartness
• 2 large eggs

Topping

• 12 Italian purple plums, halved and pitted (or 6 red plums, pitted and sliced into thick quarters)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/2 lemon, for squeezing

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Instructions

1. Preheat: Preheat your oven to 350°F (176°C). Generously butter a 9-inch springform pan, line it with parchment paper, and butter the parchment to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and a large pinch of salt until evenly mixed.
3. Beat Butter and Sugar: Using a stand mixer or handheld mixer, beat the room-temperature butter with 3/4 to 1 cup granulated sugar until the mixture is light in color and fluffy, about 3 to 5 minutes.
4. Mix Batter: Gradually add the flour mixture to the butter and sugar, then beat in the eggs one at a time, mixing only until combined to avoid overmixing.
5. Prepare Plum Topping: Halve and pit the plums (or quarter the red plums) and set aside. In a small bowl, combine the granulated sugar, ground cinnamon, and optional ground ginger.
6. Assemble: Spoon the batter into the prepared pan and smooth the top with an offset spatula. Arrange the plum halves or quarters skin side up over the batter.
7. Season and Squeeze: Sprinkle the plum topping evenly with the cinnamon sugar mixture. Squeeze the juice of half a lemon over the top, adjusting based on the tartness of the plums.
8. Bake: Bake in the preheated oven for 50 to 60 minutes, or until the cake is golden and the plums are bubbly.
9. Cool and Serve: Allow the plum torte to cool on a wire rack before unmolding from the springform pan. Serve at room temperature or slightly warm.

Notes

• Adjust the sugar in the batter according to the sweetness of your plums.
• Butter the pan and parchment thoroughly to prevent sticking.
• For a spicier flavor, increase the ground ginger or add nutmeg.
• Use Italian purple plums for traditional flavor or substitute with red plums if unavailable.
• Store leftovers in an airtight container for up to 3 days at room temperature.

• Prep Time: 20 minutes
• Cook Time: 50 to 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: plum torte, plum dessert, baked plum cake, spiced plum cake, fall dessert