This cake is simple yet incredibly delicious. The contrast between the tender cake and the tangy sweetness of the plums makes every bite irresistible. It requires minimal effort and basic ingredients, yet delivers a bakery-quality result. It’s perfect for both casual afternoons and special gatherings, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
plums (halved and pitted)
flour
sugar
butter
eggs
baking powder
salt
cinnamon
lemon juice
Directions
Preheat your oven to 180°C (350°F) and grease a cake pan.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
Spread the batter evenly into the prepared pan. Arrange the plum halves on top, cut side down, pressing them slightly into the batter.
Sprinkle the top with a little sugar and cinnamon, and drizzle with lemon juice for extra brightness.
Bake for about 40 to 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving.
Servings and timing
This recipe serves about 8 people. Preparation time is approximately 15 minutes, and baking time is around 40 to 45 minutes, making the total time about 55 to 60 minutes.
Variations
You can substitute plums with peaches, apricots, or berries depending on the season. Add a touch of vanilla extract for extra flavor. A handful of chopped nuts can be sprinkled on top for added texture. You can also use brown sugar instead of white sugar for a deeper caramel flavor.
Storage/Reheating
Store the cake at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the oven or microwave before serving. This cake also freezes well for up to 1 month; thaw at room temperature before serving.
FAQs
Can I use frozen plums?
Yes, but thaw and drain them well before using to avoid excess moisture.
Do I need to peel the plums?
No, the skin adds color and flavor and softens during baking.
Why do the plums sink into the cake?
This is normal and helps keep the cake moist and flavorful.
Can I reduce the sugar?
Yes, especially if your plums are very sweet.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors develop.
What size pan should I use?
An 8 or 9-inch round pan works best.
Can I add spices?
Yes, cinnamon is traditional, but nutmeg or cardamom can also be used.
Is this cake very sweet?
No, it has a balanced sweetness with a slight tartness from the plums.
Can I serve it warm?
Yes, it’s delicious both warm and at room temperature.
Can I add a topping?
Yes, whipped cream or a dusting of powdered sugar pairs nicely.
Conclusion
Plum torte is a timeless dessert that beautifully highlights the natural flavor of fresh fruit. With its soft texture and caramelized topping, it’s an easy yet impressive cake that you’ll want to make again and again.
Plum Torte is a classic, buttery cake topped with juicy plums that caramelize beautifully as they bake. This easy homemade dessert delivers the perfect balance of sweet and tart flavors with a soft, moist texture—ideal for any occasion.
Ingredients
1 cup (200g) sugar
½ cup (115g) butter (softened)
2 eggs
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
6–8 plums (halved and pitted)
1 tsp cinnamon
1 tsp lemon juice
Instructions
Preheat oven to 180°C (350°F) and grease an 8–9 inch cake pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, combine flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, stirring until smooth.
Spread batter evenly into the prepared pan.
Arrange plum halves on top, cut side down, gently pressing them in.
Sprinkle with cinnamon and a little extra sugar, then drizzle with lemon juice.
Bake for 40–45 minutes until golden and cooked through.
Cool before slicing and serving.
Notes
Plums will sink into the batter—this is normal and adds moisture.Adjust sugar based on the sweetness of your fruit.Delicious served warm or the next day.Optional: dust with powdered sugar before serving.
