We aim for quick, simple recipes here at TSP. There are some exceptions that require you to put a few more minutes into the process but the results are usually worth it. Today is not one of those days. This plum torte is really easy to whip up; it makes your entire house smell amazing; and it could be adapted to use different fruit that might be in season!
This plum torte isn’t a traditional torte if you look at the Wikipedia page for tortes. There isn’t any mousse or crazy layering going on. The recipe does call for this to be baked in a springform pan, but I did it in a 9″ cake pan and had no problems.
There were two main things I really loved about this recipe. The first is how gosh darn simple it was to make. The base is a basic cake recipe: cream butter and sugar, add eggs, add dry ingredients, done! In the words of Ina Garten, “how simple is that?” The other thing I loved about this recipe is how absolutely amazing my apartment smelled while it baked. The aroma of cinnamon took over, but I could still make out the juicy plums in the background.
The most important thing about this cake is the plums. Make sure your plums are ripe and in season. Be sure to eat one before making the cake to check the sweetness level, so you can adjust the sugar on top accordingly.
- 1 cup all-purpose flour
- 1 tsp baking powder
- Large pinch of salt
- 1 cup granulated sugar, plus 1 to 2 tbsp (depending on sweetness of plums)
- 1 stick unsalted butter, softened
- 2 large eggs
- 12 smallish purple Italian purple plums, halved and pitted
- 2 teaspoons fresh lemon juice
- 1 tsp ground cinnamon
- Preheat the over to 350°. Sift together the flour, baking powder, and salt in a medium bowl. In a large bowl, cream the butter and 1 cup sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as necessary. Then add the dry ingredients, and mix until just combined.
- Spoon batter into an ungreased 9-inch springform pan or a 9" cake pan (I greased mine) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, cinnamon, and the remaining sugar.
- Bake until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes. Cool on rack.
Recipe from smitten kitchen. Deb recommends leaving the cake out over night, covered, to allow the plum juices to soak into the cake.