Italian Plum Torte

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Italian Plum Torte
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Serves:   8
(serving size: 1 slice)

  • Prep Time:   15 minutes
  • Cook Time:   45 minutes
  • Total Time:   1 hour


1 cup all-purpose flour

1 teaspoon baking powder
Large pinch of salt
1 cup granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons fresh lemon juice
1 teaspoon - tablespoon ground cinnamon depending on your taste


This is ideal with purple Italian prune plums, but if you can’t find them, other plums will do. It is also good with apples, peaches or pears.

Heat oven to 350°F.

Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. 

Spoon batter into an ungreased 9-inch springform pan.  I always lightly coat with butter and flour just to be safe.  Arrange the plums, skin side up, over the batter, covering it.  The Italian Prune Plums make a beautiful design.  Sprinkle the top with lemon juice . Mix the cinnamon and remaining sugar and sprinkle over the top.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. Make sure you are testing the batter and not a piece of fruit which will be juicy.  Cool on rack.   Even better the next day.

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