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Original Plum Torte

Posted by Peggy on August 7, 2013

Recipe: Original Plum Torte


  • 3/4 cup sugar
 1/2 cup (1 stick) unsalted butter
1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt
2 eggs
  • 6-12 purple plums, halved (or quartered if large) to make 24 pieces
  • Sugar and cinnamon for topping


  1. Preheat oven to 350 degrees.
  2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.
  3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste.
  4. Bake on middle rack of oven for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.
  5. (To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.)

Number of servings (yield): 6-8

Active Time: 20 minutes Baking Time: 40-50 minutes Copyright © Peggy Lampman's dinnerFeed.