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Red Plum Torte

  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar, plus 1 tablespoon
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 large eggs
  • 5 medium-large red plums, quartered
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment. Butter the parchment.
  2. In a medium bowl, stir together flour, baking powder, and salt.
  3. In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla bean paste. Beat in the eggs one at a time until once again light and fluffy. Mix in the dry ingredients and stir until just combined. Pour into the prepared pan and spread into an even layer.
  4. Arrange the plums on top of the cake batter, placing them as close together as possible. Sprinkle cake with cinnamon and then the remaining tablespoon of sugar.
  5. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few mist crumbs. Serve warm or at room temperature. Cake may be covered tightly with plastic wrap and stored at room temperature for up to 3 days or frozen in quarters wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 20 minutes.


Recipe adapted from Smitten Kitchen

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes