Plum Torte

adapted from The New Elegant But Easy Cookbook by Marian Burros


1 stick (8 T.) unsalted butter, room temperature
¾ c. sugar
1 c. unbleached all-purpose flour, sifted
1 t. baking powder
2 eggs
12 Plums, pitted and cut in half (Italian or purple plums are best)

Pinch of Kosher salt


1 t. cinnamon
2 T. sugar


  1. Preheat oven to 350ºF. Prepare a 9 or 10″ springform pan and set aside.
  2. Cream the butter and sugar in a mixing bowl until pale and fluffy. Add the flour, baking powder, eggs and salt and mix on low speed. Once flour is incorporated increase speed to medium and mix well.
  3. Spoon the batter into the baking pan. Arrange the plum halves skin side down in the batter. Mix the cinnamon and sugar together in a small bowl and sprinkle it over the top of the plums.
  4. Bake for 45-50 minutes, or until cake test inserted in the center comes out clean. Remove from oven and allow to cool before removing from pan and serving.

Naptime Notes

Naptime Recipe Serving ideas

When serving this the simpler the better. I like to serve it with a scoop of vanilla ice-cream or a heft dose of whipped cream.

Naptime Stopwatch

The batter takes about 10 minutes to pull together.

Naptime Reviews

My daughter loved the baked plums more than I expected. Baking them intensifies their flavor and sweetens them up which I think got her hooked.

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