This is a delicious cake that is even better to eat the next day because all the juices from the plums soak into the cake. The cake is soft, sweet, and moist and it is the perfect cake to serve as a dessert.
This is an easy and elegant dessert to have during the summer that is made with many basic ingredients from the pantry. This cake is so moist and not too sweet it is great with a cup of coffee or tea. A torte is a type of cake. It is usually referred to as a fancier small cake that has a European origin. Overall, this plum torte is basically a cake with lots of fruit!
A few tips:
Plums - plums are a deliciously sweet fruit and one of my favorites to eat during the summertime. The original recipe calls for plums however, you can substitute the plums for any fruit you like. Also, for a juicy cake, you can add more plums than the recipe calls for.
Vanilla - the vanilla in this torte brings out so much flavor and pairs well with the plums
Cinnamon - I love this spice and it is a perfect addition to this cake. I added extra cinnamon because I enjoy tasting cinnamon in every bite.
Lemon juice - lemon juice is a must in this torte because it brings out the citrus flavor and elevates the flavor of the cake. You can even add lemon zest if you want an extra citrus kick.
Storage - this cake stores well in an airtight container on the counter for 1 day. The torte tastes really good the first day and even better the next day. It won't last longer than 2-3 days so eat it up fast.
Topping - I served this with whipped cream on top which tastes so good with each bite.
Plum Torte
Serving Size: 1 torte
Total Time: 1 hour and 10 minutes
Source: Recipe inspired from SmittenKitchen.
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
1 cup granulated sugar plus 1 to 2 tablespoon
1/2 cup (8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple plums, halved and pitted
2 teaspoons fresh lemon juice
1 teaspoon or tablespoon ground cinnamon
Step 1: Preheat oven to 350 degrees.
Step 2: Mix together flour, baking powder, and salt in a medium bowl.
Step 3: In a larger bowl, cream butter, and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
Step 4: Spoon batter into a greased 9-inch circle pan and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Step 5: Bake until the cake is golden and a toothpick inserted into the center part of the cake comes out free of batter, about 45 to 50 minutes. Cool on rack. The cake is better eaten the next day.
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