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Italian Plum Torte

A delightful and easy-to-make Italian plum torte featuring a tender cake, juicy plums, and a light cinnamon sugar topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 275
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 large pinch salt
  • 4 ounces unsalted butter, softened plus more for the pan
  • 3/4 to 1 cup granulated sugar adjust depending on the sweetness of the plums
  • 2 large eggs
  • 12 Italian prune plums, halved and pitted or 6 red plums, pitted and cut into thick wedges
For the topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger optional
  • 1/2 lemon for squeezing over the top

Method
 

Preparation
  1. Heat your oven to 350°F (175°C). Butter a 9-inch springform pan very well and line the bottom with parchment paper, buttering the parchment as well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
Making the Batter
  1. In a large bowl, beat the softened butter and sugar for 3 to 5 minutes until pale and creamy. Add the flour mixture, followed by the eggs one at a time, mixing only until combined.
  2. Spread the thick batter evenly in the prepared pan.
Adding the Topping
  1. Place the plum halves skin side up over the batter, pressing them in lightly.
  2. Combine the sugar, cinnamon, and ginger (if using) and scatter over the plums. Squeeze the lemon juice over the top.
Baking
  1. Bake for 50 to 60 minutes or until golden and the plum juices are bubbling. If plums are very ripe and juicy, they may require up to 10 extra minutes.
  2. Cool the cake on a rack. Once cooled, release the springform ring and serve warm or at room temperature.

Notes

This torte can be stored at room temperature for up to 5 days. It can also be frozen for up to 3 months. Reheat gently for best results.