Classic Late Summer Plum Torte with Cinnamon Sugar
Plum Torte
A simple, elegant cake topped with juicy plums and a crisp cinnamon-sugar crust. Perfect for any occasion.
Nutrition (per serving)
There is something almost magical about the way a few pantry staples and a handful of seasonal plums transform into this elegant torte. It is the kind of recipe that defines effortless baking, where the fruit sinks into a buttery, golden batter as it bakes, creating little pockets of tart, jammy goodness. I first fell in love with this cake during the transition from summer to fall, when the markets are overflowing with deep purple Italian prune plums that just beg to be baked into something special.
This torte is incredibly versatile and remarkably forgiving, making it a staple in my kitchen for everything from casual Sunday brunches to sophisticated dinner parties. While Italian prune plums are the traditional choice, you can easily swap them for any variety of plum or even apricots when they are in season. Serve it slightly warm with a dollop of softly whipped cream or a scoop of vanilla bean ice cream to let those vibrant fruit flavors truly shine and impress your guests with minimal effort.
Ingredients
- Unsalted butter, softened:1/2 cup
- Granulated sugar:3/4 cup
- Large egg:1 piece
- Pure vanilla extract:1 tsp
- All-purpose flour:1 cup
- Baking powder:1 tsp
- Salt:1/4 tsp
- Italian prune plums, halved and pitted:12 pieces
- Sugar (for topping):1 tbsp
- Ground cinnamon:1 tsp
- Fresh lemon juice:1 tsp
Instructions
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Preheat your oven to 350°F and lightly grease an 8 or 9-inch springform pan.
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In a large bowl, cream together the softened butter and 3/4 cup sugar until the mixture is light and fluffy.
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Add the egg and vanilla extract, beating until the mixture is well combined and smooth.
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Sift in the flour, baking powder, and salt. Stir gently using a spatula until just incorporated—be careful not to overmix.
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Spoon the thick batter into the prepared pan and smooth the top evenly.
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Arrange the plum halves, skin side up, on top of the batter in a circular pattern. Do not press them down; they will sink naturally during baking.
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Squeeze a little lemon juice over the plums, then sprinkle the remaining tablespoon of sugar and the ground cinnamon over the top.
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Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Let the torte cool on a wire rack before removing the sides of the pan and serving.
Tips & Notes
- If your plums are particularly tart, feel free to add an extra dusting of sugar on top before baking.
- This torte actually tastes even better the next day as the fruit juices settle and soak into the crumb.
- You can freeze this cake easily! Wrap it tightly in foil and plastic wrap once it has cooled completely.
- Try swapping the vanilla extract for almond extract for a delicious nutty variation.
