Plum Torte


Gooey goodness.


This cake may look simple (and it is) but the flavours are anything but.


Tart, juicy plums nested in a mildly sweet sponge, topped with a crunchy almost crumble-like layer makes this cake something I will make again and again.


I got this recipe from smittenkitchen (again) and didn’t change a thing because it was perfect.


  • 125g all-purpose flour (or 1 cup)
  • 5g baking powder (or 1tsp)
  • Large pinch of salt
  • 200g granulated sugar (or 1 cup) plus 1-2 tbsp
  • 115g unsalted butter, softened
  • 2 large eggs
  • Enough plums to cover the top of your cake, halved and pitted (I used about 5)
  • 2 tsp fresh lemon juice
  • 1 tbsp ground cinnamon (or 1tsp if you don’t like that much cinnamon, hrmph)

Method (for 9″ pan)

  1. SIft or whisk together the flour, baking powder and salt.
  2. In another bowl, cream the butter and 200g of sugar until fluffy and pale in colour. Add the eggs one at a time.
  3. Add in the dry ingredients to the wet ingredients and mix until just combined.
  4. Spoon the batter into a pan and smooth the top. Arrange the plums skin side up all over the batter. Sprinkle the top with lemon juice, then cinnamon, then the remaining sugar.
  5. Bake at 175°C for 45-50 mins or until cake is golden and a toothpick inserted into the centre comes out clean (or covered in moist crumbs. Just make sure it’s not liquid batter still stuck to it).
  6. Once cool, leave at room temperature overnight.


  • In the original recipe, it’s stated that the pan can be ungreased but I just greased the pan anyway.
  • Overnight, the plum juices further release into the cake so you get an almost custard-like texture. I didn’t take any pictures of the overnight cake though. D:
  • The batter is on the thick side, don’t be alarmed. It rises quite a bit to buckle the plums in place.

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