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Plum Torte

This Plum Torte adapted from the NYTimes is hands down one of the most essential desserts you have to have in your rotation.  
Prep Time15 mins
Cook Time45 mins
Course: Brunch, Dessert
Keyword: Cake, Dairy Free, entertaining, Fall, Gluten Free, One Bowl, plum, Summer, torte
Servings: 8 people


  • 1 cup all-purpose flour tested with Bob's Red Mill Gluten Free 1-1 Flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter melted (dairy free butter works as well , I tested this with earth balance)
  • 2 large eggs
  • 6-12 plums (depends on the size) pitted and cut into halves or quarters I used 6 larger plums and made 24 quarters or the original recipe calls for 12 smallish purple Italian purple plums, halved
  • 1 teaspoon or cinnamon and sugar for sprinkling about 3/4 tsp of sugar + 1/4 tsp cinnamon


  • Heat oven to 350°F
  • Melt butter in a medium mixing bowl
  • Whisk in sugar
  • Whisk in eggs one at a time
  • Fold in flour, salt and baking powder mixing until just combined
  • Spoon batter into a lightly ungreased 9-inch springform pan and smooth the top (if you do not have a spring form pan you can use a regular 9 inch cake pan with parchment paper)
  • Arrange the plums, skin side up, all over the batter, covering it
  • Sprinkle the top with cinnamon and sugar blend
  • Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes
  • Cool on rack
  • Note: Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.