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Plum Torte

(recipe, Caroline Cummins)

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A richer, denser dessert than Italian Plum Cake, this recipe comes courtesy of a family friend.


  1. 8 Tbsp. (1 stick) butter, softened
  2. 1¼ cups sugar, divided
  3. 1 cup flour
  4. 1 tsp. baking soda
  5. ¼ tsp. salt
  6. 2 eggs
  7. 11 Italian plums, halved and pitted (see Note)
  8. 1½ tsp. ground cinnamon
  9. 1 tsp. strained fresh lemon juice
  10. Whipped cream, for serving (optional)


  1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
  2. Using an electric mixer, cream together the butter and 1 cup of the sugar. Add the flour, baking soda, salt, and eggs; blend well.
  3. Spread the batter over the bottom of the pan and arrange the plums, cut sides up, on top. Mix the remaining ¼ cup sugar with the cinnamon and sprinkle it over the plums. Sprinkle with the lemon juice.
  4. Bake for 1 hour, or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes before running a knife around the cake and carefully removing the springform sides.
  5. Serve warm or at room temperature, with whipped cream if you like.


Culinate editor's note: Depending on the size of your plums, you may need as few as four or five large plums to fill out the cake.