Description

This New York Times Plum Torte is a timeless, buttery cake topped with juicy plums that caramelize beautifully as they bake. With its tender crumb and perfect balance of sweet and tart flavors, this classic plum torte recipe is a late-summer and early-fall favorite, ideal for brunch, dessert, or afternoon coffee.

Ingredients

1 cup granulated sugar
½ cup unsalted butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
8–10 fresh plums, halved and pitted
1 teaspoon ground cinnamon
1–2 teaspoons granulated sugar (for topping)
A few drops fresh lemon juice (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper if desired.
In a large bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Spread the thick batter evenly into the prepared pan.
Arrange plum halves skin-side up over the batter, pressing them in slightly.
Sprinkle with cinnamon and extra sugar. Add a few drops of lemon juice if desired.
Bake for 45–50 minutes, until golden and a toothpick inserted into the cake portion comes out clean.
Cool before removing from the pan. Slice and serve

Notes

Italian prune plums are traditional and hold their shape beautifully.The batter will be thick — this is normal and helps support the fruit.Add a pinch of nutmeg along with cinnamon for extra warmth.Sprinkle sliced almonds on top before baking for texture.Dust lightly with powdered sugar before serving for an elegant finish.This cake freezes exceptionally well for up to 2 months.