Easy Plum Cake (Classic Plum Torte)

Simple plum cake is made with Italian prune plums.

Easy Plum Cake (Classic Plum Torte)

This buttery plum cake, also known as the classic plum torte, is baked with fresh Italian plums and topped with cinnamon sugar. A simple, moist dessert that’s perfect with coffee, tea, or a scoop of ice cream.

This recipe is adapted from NY Times Cooking.

Course Dessert

Cuisine Western

Keyword cinnamon plum cake, classic plum torte, Italian plum cake, New York Times plum torte, plum cake, plum dessert, plum torte, prune plum cake, summer plum cake

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 376

Author Hyegyoung K. Ford

Equipment

9-inch springform pan

Ingredients

1 cup (125 g) unbleached all-purpose flour
1 teaspoon (4 g) baking powder
pinch salt
1/2 cup ((113 g) unsalted butter
3/4 cup + 2 tbsp (175 g + 25 g) sugar divided
2 eggs
12-14 Italian prune plums or purple plums halved and pitted (about 500–600 g)
1 teaspoon (3 g) ground cinnamon

Instructions

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 greased springform pan. Cover the top with the plums halves, skin side up.
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.

Nutrition