This simple plum cake (plume torte) is one of the all-time popular recipes from NY Times. The cake is made with Italian prune plums, but you can replace with different kind of plums. It’s simple, easy, and so good with a cup of tea or vanilla ice cream.

Simple plum cake made with Italian prune plums.

Summer plums are so great, aren’t they? I can eat a dozen in one sitting as long as they are sweet and juicy.

Out of all kinds of plums, I like Italian prune plums. They are perfect to bake with. Here is one recipe that I really love. It is a plum cake made with those Italian plums.

The original recipe was featured in NY times from 1983 to 1995. It must have been requested every year until the food editor told its reader to cut out the recipe, laminate it, and put it on the refrigerator door.

Italian Prune Plums

Italian prune plums are seeded.

How to make Plum Cake (Plum Torte)

 The recipe is very simple. There is no liquid but created such a moist cake with just right amount of sweetness and tartness. You will love the crunch subtle cinnamon sugar texture on every bite, too.

Dry ingredient sifting in a mesh strainer.

Sift the dry ingredients together…

Eggs added to beaten butter in a mixer.

Mix the wet ingredients…

Dry ingredients added to butter mixture.

Then combine… 

Halved plums placed on top of cake batter.

Batter goes to the greased spring form pan, and place the plums halves (seed removed).

Sprinkling sugar over plums.

Finally sprinkle a little cinnamon sugar on top. Bake~!

Italian prune plum cake baked in a springform pan with crunchy sugar coating.

It will turn out like this… hopefully!

Plum cake resting on a cooling rack.

I made it, so I take the biggest piece first before anyone. The cake was still warm, just the way I like it.

A slice of Italian plum torte served.

Yum…! So delicious!

If partnering a cup of tea or coffee would make you happier, go for it. I am just happy without anything.

…and this entire cake? Well…, it only lasted about 30 minutes.

Simple plum cake is made with Italian prune plums.

Simple Plum Cake (Plum Torte)

This simple plum cake (plume torte) made with Italian prune plums. It's simple, easy, and so good with a cup of tea or serve with vanilla ice cream.
This recipe is adapted from (NY Times plum cake)
5 from 4 ratings


  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 8 tablespoons unsalted butter
  • 3/4 cup + 2 tbsp sugar, divided
  • 2 eggs
  • 12-14 Italian prune plums or purple plums , halved and pitted
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 350°F. Sift flour, baking powder, and salt; set aside.
  • In an electric mixer, cream butter and the 3/4 cup sugar. Add eggs and continue to beat until fluffy. Add the flour mixture and mix until just combined.
  • Spread the cake batter in a 9-inch ungreased springform pan. Cover the top with the plums halves, skin side down.
  • Mix the cinnamon with the remaining 2 tablespoons of sugar and sprinkle over the top.
  • Bake for 40 to 50 minutes, or until the center tests clean with a toothpick. Remove from the oven and let cool to room temperature, or serve while still warm.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.