clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Purple Plum Torte

A scrumptious and moist plum cake oozing with jammy plum goodness.


  • 1 c (125 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • Large pinch of salt
  • 1 c (200 g) granulated sugar plus 1 to 2 tbsp (depending on sweetness of plums)
  • to sprinkle on top
  • 1/2 c (115 g or 8 tbsp) unsalted butter, softened
  • 2 large eggs
  • 12 smallish purple Italian plums, halved and pitted
  • 2 tsp (10 ml) fresh lemon juice
  • 1 tsp (5 g) ground cinnamon


  1. Preheat oven to 350°F or 325°F Convection.
  2. Sift or whisk together flour, baking powder and salt in a medium bowl. Cream the butter and 1 c sugar together in a large bowl with a hand mixer (or in a stand mixer) until light and fluffy. Add the eggs, scraping down the bowl as necessary. Add the dry ingredients, mixing until just combined.
  3. Spoon batter into an ungreased 9-inch springform pan and smooth the top. Cover the batter with the plums, arranged skin side up. Sprinkle the top with lemon juice, cinnamon, then the remaining sugar.
  4. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (about 45 to 50 minutes). Some plum juice may cling to your testing toothpick – that’s fine.
  5. Cool on rack.


  • Feel free to grease & flour the springform pan if you’re concerned, but it’s not necessary.