Simple Plum Cake (Plum Torte)
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.
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
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.
Sift the dry ingredients together…
Mix the wet ingredients…
Batter goes to the greased spring form pan, and place the plums halves (seed removed).
Finally sprinkle a little cinnamon sugar on top. Bake~!
It will turn out like this… hopefully!
I made it, so I take the biggest piece first before anyone. The cake was still warm, just the way I like it.
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 (Plum Torte)
- 3/4 cup + 2 tbsp sugar
- 8 tablespoons unsalted butter
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- pinch salt
- 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, eggs, and salt; set aside.
- In an electric mixer, cream butter and the 3/4 cup sugar. 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, until the center tests comes clean with a toothpick. Remove and cool to room temperature or serve warm.
your printed recipe leaves out when to add the eggs, and it says “ungreased’ pan, while other instructions say greased.
It should be a greased pan. The 2 eggs should be added after the butter is creamed with sugar.
The recipe says to place the plums skin side down, but the photos show them cut side down. Does it matter?
It should be the cut side down. Thanks
This dish looks so delightfully flavorful!
I love how beautiful fruits are in the summer. This cake looks fabulous.
Love plum cake! Such wonderful flavor, don’t you think? Thanks for this!
I don’t have a spring form pan – do you think a pie pan will work?
Yes, it should work fine. You might have hard time taking the entire cake out of the pan, so I would present the cake sitting in a pan.
Wow, that looks great. I’ll have to try it once I get a real oven again.