purple plum torte recipe

Purple Plum Torte

Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Dessert


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • large pinch salt
  • 1 stick unsalted butter (4 oz), room temperature plus more for the pan
  • 3/4 - 1 cup granulated sugar plus 1 tablespoon, or more or less, depending on the tartness of the plums
  • 2 large eggs
  • 12 Italian purple plums, halved and pitted or 6 red plums, pitted and sliced into thick wedges
  • 1 tbsp Somerset Ridge Citron
  • 1/2 - 1 tsp ground cinnamon


  • Preheat the oven to 350°F (176°C)
  • Butter a 9-inch springform pan
  • In a large bowl, combine the flour, baking powder, and salt
  • In a large bowl with a stand mixer or hand mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes
  • Add the dry ingredients
  • Add the eggs, 1 at a time, mixing just until combined
  • Spoon the batter into the pan
  • Cover the top of the batter with the plum halves or wedges, skin side up
  • Sprinkle with the remaining tablespoon of sugar and the Somerset Ridge Citron, adjusting the amount to the tartness of the fruit
  • Sprinkle with the cinnamon
  • Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes
  • Cool on a rack, then unmold