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.
Ingredients
Scale
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
Instructions
- 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.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and a large pinch of salt until evenly mixed.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until the cake is golden and the plums are bubbly.
- 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
