Plum Torte
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A timeless, buttery Plum Torte with a soft crumb and jammy fruit topping. It’s simple, elegant, and exactly the kind of cake I make when summer starts to fade into fall. The plums bake into the batter, creating pockets of sweet-tart flavor in every bite.
You’ll also love our strawberry crumble and rhubarb galette.
Quick Look: Plum Torte
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Plum-topped butter cake with cinnamon sugar finish
- Technique: Cream butter, sugar, and eggs into a batter, top with plums, then bake
- Flavor/Texture: Buttery, tender, juicy, jammy
Why This Has Stood the Test of Time
There is something so special about a dessert that relies on simple ingredients and perfectly ripe fruit. As the cake bakes, the plums soften and release their juices into the buttery batter, creating pockets of sweet-tart flavor in every slice. I love that this recipe feels elegant enough for guests yet simple enough to make on an ordinary afternoon. It’s the kind of timeless cake that reminds us how the best desserts often come from letting seasonal ingredients speak for themselves.
Try my Easy Italian Pear Cake and French Apple Tart!
Made With Amore,
“Too bad they do not have at least 6 stars – ******.
– Ken
I still, after about 2 years, still get an occassional request to prepare this for our dinner parties!”
Table of Contents
Simple Ingredients
This recipe comes together with a handful of ingredients that allow the plums to shine.
- Purple Plums: They become soft, juicy, and jammy as the cake bakes
- Unsalted Butter: Adds richness and creates the cake’s tender texture
- Granulated Sugar: Sweetens the batter and helps the plum topping caramelize
- Eggs: Provide structure while keeping the cake moist
- All-Purpose Flour: Forms the base of the cake and gives it its classic crumb
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fruit Variation: Swap the plums for peaches, apricots, or nectarines when in season. If you’re looking for another fruity dessert, check out my Easy Italian Crostata Recipe!
- Citrus Twist: Add orange or lemon zest to the batter for extra brightness and aroma. Try my Orange Olive Oil Cake and Lemon Olive Oil Cake!
- Warm Spice Variation: Replace the cinnamon with cardamom or add a pinch of nutmeg for a different flavor profile
How to Make Plum Torte
Every bite is a perfect balance of sweet fruit and tender cake. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350°F. Lightly grease an 8–9 inch springform pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and mix until smooth.
- Stir in flour, baking powder, and salt. Mix just until combined. The batter will be thick.
- Spread the batter evenly into the prepared pan.
- Arrange the plum halves on top, skin-side up, pressing them gently into the batter. Sprinkle with sugar, drizzle lightly with lemon juice, and finish with cinnamon.
- Bake for about 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature. Serve with vanilla ice cream, if desired.
Plum Torte FAQs
No, leave the skins on. They soften during baking and help hold the fruit together.
Yes, prune plums, black plums, red plums, or other ripe varieties all work well.
Store leftover plum torte covered at room temperature for 1 day, or refrigerate in an airtight container for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Bring to room temperature before serving. To reheat, place in the oven at 300°F until warmed through.
Serving Suggestions
This plum torte is best served slightly warm or at room temperature. I love pairing a slice with a scoop of vanilla ice cream or a dollop of whipped cream. It also fits beautifully after simple seasonal meals like Roasted Veggie Grain Bowls and Stuffed Acorn Squash, or light pasta dishes such as Fresh Tomato Basil Pasta or Creamy Pappardelle Pasta With Mushrooms. Pair with another dessert like Crostata di Frutta.
My Pro Tips
Recipe Tips
- Use ripe plums for the best natural sweetness and jammy texture once baked
- Don’t overmix the batter—stir just until combined to keep the cake tender
- Place plums skin-side up so they release juices into the cake as it bakes
- Let it cool slightly before slicing so the juices settle and the cake holds together better
More Fruity Dessert Recipes
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Plum Torte (NYT Original Recipe)
Equipment
Ingredients
For the Cake
- ¾ to 1 cup granulated sugar, adjust depending on plum sweetness
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- Pinch of salt, optional
- 2 large eggs
- 12 purple plums, pitted and halved (about 24 halves)
For the Topping
- 1-2 tablespoons turbinado sugar, or regular sugar
- 1 teaspoon fresh lemon juice
- ½-1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8–9 inch springform pan.
- Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and mix until smooth.
- Add dry ingredients: Stir in flour, baking powder, and salt. Mix just until combined. The batter will be thick.
- Assemble the cake: Spread the batter evenly into the prepared pan. Arrange the plum halves on top, skin-side up, pressing them gently into the batter.
- Add topping: Sprinkle with sugar, drizzle lightly with lemon juice, and finish with cinnamon.
- Bake for about 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before slicing. Serve warm or at room temperature. Serve with vanilla ice cream, if desired.
Notes
- Use ripe plums for the best natural sweetness and jammy texture once baked
- Don’t overmix the batter—stir just until combined to keep the cake tender
- Place plums skin-side up so they release juices into the cake as it bakes
- Let it cool slightly before slicing so the juices settle and the cake holds together better
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please don’t hate me for asking, but why can’t I use salted butter and leave out the pinch of salt?
That’s great!
Too bad they do not have at least 6 stars – ******.
I still, after about 2 years, still get an occassional request to prepare this for our dinner parties!
Ken
That is so nice! It is a true favorite in our home as well. I am happy you love it!
It’s the very best recipe! Yum