Plum Torte
  • 1 cup/125 grams all-purpose flour
  • 1 tsp/5 grams baking powder
  • salt
  • 1 cup/200 grams sugar, plus extra for topping
  • ½ cup/115 grams unsalted butter, softened
  • 2 large eggs
  • 12 small plums, halved and pitted, or six larger plums
  • 2 tsp lemon juice
  • 1 teaspoon ground cinnamon
  1. Heat over to 350°F.
  2. Whisk flour, baking powder and salt in a medium bowl; set aside. In a larger bowl or stand mixer, cream butter and sugar together until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed, then the dry ingredients, mixing until just blended.
  3. Spoon batter into a 9-inch springform pan and smooth the top. Arrange the plums on top, skin side up, covering the surface. Sprinkle with lemon juice and cinnamon, then one to two tablespoons of sugar.
  4. Bake about 45 minutes, until the cake is golden and a toothpick inserted into a center part of the cake comes out clean. Cool on a wire rack.
  5. And remember, once cool, if you can stand it, leave it covered at room temperature overnight as this cake really is even better on the second day. (But don't beat yourself up if you can't wait. We tried a slice on the first day and it was amazing then too.)
Recipe by Sprung At Last at