Serves 8
70 min
Red Plum Torte
Recipe GLPR58a14eda50b17a
This elegant single-layer cake features a tender butter cake base topped with fresh red plums arranged in a beautiful pattern. The fruit becomes jammy as it bakes, creating a rustic yet sophisticated dessert. A simple dusting of cinnamon and sugar enhances the natural sweetness of the plums.
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Ingredients
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon vanilla bean paste
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon ground cinnamon
5 medium-large red plums, quartered
1 tablespoon granulated sugar for topping
Directions
Preheat your oven to 350°F. Prepare an 8 or 9-inch round cake pan by buttering it thoroughly, then line the bottom with parchment paper and butter the parchment as well. In a separate medium bowl, whisk together the flour, baking powder, and kosher salt; set aside.
In a large bowl, cream together the softened butter and 1 cup of granulated sugar, beating by hand or with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the vanilla bean paste to the butter mixture and beat until well combined. Then add the eggs one at a time, beating thoroughly after each addition until the mixture becomes light and fluffy again.
Gently fold the dry ingredient mixture into the egg mixture, stirring just until combined; do not overmix.
Pour the batter into your prepared pan and smooth it into an even layer. Arrange the plum quarters on top of the batter, placing them as close together as possible to cover the surface.
Evenly sprinkle the ground cinnamon over the plums, then finish with the remaining 1 tablespoon of granulated sugar.
Bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should be golden brown.
Remove the cake from the oven and allow it to cool in the pan. Serve warm or at room temperature.
