I am so plum happy I found this simple, easy yet really delicious plum cake (torte) recipe. I promise that this is going to be my one and only plum pun in this post even though I am so tempted! 🙂
My family’s plum tree has been producing plums like crazy. And the fruits are very sweet as well. During one of my Sunday visits, I went home with a basket of beautiful, luscious plums (and tomatoes). I had to do something with these plums. I really would have hated for them to end up in the compost bin.
I found a recipe that is surely a winner. It has been adapted from NY Times Recipe. It is called Original Plum Torte by NYT. Whether you call this torte or cake, this time-tested recipe since 1983 is much-loved, according to what I read. I can understand why! I only baked this recipe once but it was perfect as it is. I made few modifications of my own which I listed below in “My Notes.”
I expected this cake or torte to be — well — torte-like which is on the dense side. However, my cake turned out to be a perfect combination of light and dense (not as light as a birthday cake or dense as a torte). This is the reason why I choose to call it “Plum Cake” (instead of the original NYT title “Plum Torte).
And lastly, Mr Sweetie liked it very much while I loved it that I could not stop eating, and my co-worker who got a big slice said the same thing. She said that she kept on going back to the fridge to take a bite until she gave up and ate the whole thing!
Easy Plum Cake
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup all purpose flour, sift then measure
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 10-12 pitted purple plums, (20-24 halves)
- Sugar and cinnamon, for topping
- Powdered sugar for topping (optional)
- Heat oven to 350 degrees.
- Grease 8, 9 or 10 inch round cake or springform pan.
- Mix the flour, baking powder and salt in bowl then set aside.
- In another bowl, cream the sugar and butter.
- Add the flour/baking powder/salt mix and 2 eggs to the creamed sugar and butter.
- Beat well.
- Spoon the batter into a greased pan. Place the plum halves skin side up on the batter. Push a little into the batter but not thoroughly.
- Sprinkle lightly with sugar then cinnamon.
- Bake about 50 minutes to 1 hour.
- Remove from oven.
- When cooled, sprinkle with powdered sugar (optional).
- Also best served with whipped cream or a scoop (or two!) of vanilla ice cream.
- Great even the next day and the next — right out of the fridge!
- The plums that I used were pretty sweet yet still were a little tangy as how plums should be. I am glad that I did not add lemon juice as it would have made the cake more tangy.
- I also used vegan butter. Vegan-aversed Mr Sweetie did not even suspect that I did not use dairy butter. (If he asks, I will tell him the truth. In this case, what he does not know is good for him and his health! LOL!)
- I only used 3/4 cup sugar which was perfect because I did not want the cake to be very sweet.
- I only baked my cake for 50 minutes. I took it out of the oven when it was turning nicely brown and toothpick that was inserted came out clean.
- NYT requires subscription in order to view its recipes. However, it found that it allows you to view it for a minute before it asks you to subscribe and hides the recipe. (I do not have a subscription.)
- This is a super easy cake to bake. I will try this recipe with different fruits in the future!