Purple Plum Torte

Purple plum torte is the perfect fall baked treat. It’s perfect with purple or blue Italian prune plums, however in the event that you don’t have the plums, any other variety can be used. There are plenty of variations of the cakes, including cutting the sugar back down to 3/4 cup (feel free to do this, but I didn’t find 1 cup of sugar to be overly sweet in any way) With or sans lemon juice or different amounts in the amount of the amount of cinnamon (1 teaspoon, which is actually the first quantity 1 tablespoon was an error that’s not good I prefer the lesser quantity). I’m not alone, either I’ll often start by cooking the butter, then waiting for it to cool to room temperature before mixing the batter in my hands. For 2024, I’ve done few minor recipes like Purple Plum Torte: sharing how I single-bowl the cake, and increasing the salt (previously adding a big salt).

Ingredients of Making Purple Plum Torte:

• One cup (200 grams) plus 1 to 2 tablespoons of granulated sugar (use less for plums that are sweeter)

• 1 Cup (115 grams, or eight teaspoons) unsalted butter that has been softened

• 2 large eggs

• 1 cup (130 grams) all-purpose flour

• One teaspoon (5 grams) baking powder (ideally free of aluminum)

• 1/4 teaspoon of kosher salt

• 12 tiny, pale purple Italian red plums cut in half and pitted

• Two teaspoons (10 grams) freshly squeezed lemon juice

• 1 teaspoon of ground cinnamon

Bake at 350°F until hot. Cover a 9-inch springform (I own the one i have using either nonstick or butter). To make removal even simpler you can line the bottom of the form with a circle with parchment.

A large mixing bowl beat butter and one Cup (200 grams) of sugar using an electric blender until it becomes fluffy and lighter in hue. Add the eggs one at a moment, and scraping the bowl. Mix baking powder, flour and salt over the batter, and mix until it is just mixed.

Pour the batter into the cake pan. Smooth the top. Then, place the plums inside the cake pan with skin side down and all over the batter, encasing the entire pan. Then sprinkle the surface with juice of a lemon, cinnamon, and the rest of the sugar.

Bake until the cake is golden and a toothpick that is inserted into the middle of the cake is clear of the batter (but obviously not the plum juice) approximately 45-50 minutes. Cool on a rack.

When it is cool, if can bear it, which I strongly recommend it to do so, let it sit at room temperature for the night, since this cake gets better the second day, as the plum juices release further into the cake making it more than “cake with plum,” but cakeplumughyum (official terminology, there). If you are planning to make the cake more than two to three days in advance, I’ll put it in the refrigerator to assure its longevity.

If you like this purple plum torte recipe then also try this “Perfect Blueberry Muffin Loaf“.