Plum Cake aka Plum Torte
Adapted from The New York Times and Elegant But Easy By Marian Burros, Lois Levine
  • 1 cup sugar + 1 teaspoon for the top
  • ½ cup unsalted butter, softened
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 15 plums, pitted and cut in half
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees F. For a single recipe grease a 9 x 9" square pan and set aside. Double recipe for a 9x13" pan.
  2. Cream together the sugar and butter in a large bowl.
  3. Add the flour, baking powder, salt and eggs and beat well.
  4. Pour the batter into the pan you prepared previously.
  5. Place the plum halves skin side up on top of the batter.
  6. Sprinkle the top with cinnamon and sugar.
  7. Bake until cake is golden and a toothpick inserted into comes out clean, about 40 to 50 minutes. Cool in the pan on a rack. Serve directly from pan.
If you plan on serving this cake at the table, you could also use a spring form pan so you will have a nice presentation.
Recipe by Kitchen Conundrum at