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Plum Torte

By Caroline Cummins, from the Culinate Kitchen collection

Serves	6 to 8
Total Time	1½ hours

Introduction

A richer, denser dessert than Italian Plum Cake, this recipe comes courtesy of a family friend.

Ingredients

	8	Tbsp. (1 stick) butter, softened
	1¼	cups sugar, divided
	1	cup flour
	1	tsp. baking soda
	¼	tsp. salt
	2	eggs
	11	Italian plums, halved and pitted (see Note)
	1½	tsp. ground cinnamon
	1	tsp. strained fresh lemon juice
	~	Whipped cream, for serving (optional)

Steps

Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
Using an electric mixer, cream together the butter and 1 cup of the sugar. Add the flour, baking soda, salt, and eggs; blend well.
Spread the batter over the bottom of the pan and arrange the plums, cut sides up, on top. Mix the remaining ¼ cup sugar with the cinnamon and sprinkle it over the plums. Sprinkle with the lemon juice.
Bake for 1 hour, or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes before running a knife around the cake and carefully removing the springform sides.
Serve warm or at room temperature, with whipped cream if you like.

Notes

Culinate editor’s note: Depending on the size of your plums, you may need as few as four or five large plums to fill out the cake.

This content is from the Culinate Kitchen collection.

Italian Plum Cake

Glazed Plum Bundt Cake

Stone Fruit Financiers

Strudel

Tags

autumn,
baking,
cake,
dessert,
plums,
summer,
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There are 2 comments on this item

Average Rating 3

50% recommend this recipe

1. by Slashchef on Mar 3, 2010 at 10:45 AM PST

My neighbor has an Italian plum tree that they don’t utilize, and they let us pick it this past fall. I’ve got three gallons of plums in my freezer and I didn’t know how to use them. Tried this cake last night, it turned out great! Moist, buttery, great flavor, and not too sweet, I will definately be making this again. I tossed the plums with the sugar and cinnamon and lemon juice before putting them on top of the cake, which made a very nice glaze on them.

2. by Paula Wilson on Oct 15, 2011 at 12:59 PM PDT

I made this as directed, and a few things seem off to me. The 1/4 cup of sugar for sprinkling with the cinnamon seemed too much, I used maybe half of it and had a good coating on the cake. Also, the bake time seemed too long for that amount of cake batter. I baked for 45 minutes and checked, and the toothpick came out clean. If I make again, I will start checking much earlier.

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