Plum Torte

This Plum Torte is a simple, elegant dessert that captures the essence of stone fruit season. With a tender, gluten-free crumb and juicy plums caramelized on top, it's perfect for cozy holiday gatherings or anytime you crave a sweet, fruit-forward treat.

Why You'll Love Plum Torte

This plum torte is a holiday game-changer-simple, sweet, and bursting with juicy stone fruit goodness. Using just eight ingredients, it's an easy gluten-free dessert that's both rustic and elegant. The combination of buttery cake, tart plums, and warm cinnamon makes every bite irresistibly cozy.

Tips and Tricks

Use ripe but firm plums: They hold their shape better during baking without turning mushy.
Sift your gluten-free flour: This ensures a light, tender crumb.
Don't skip dusting sugar on top: It caramelizes for a beautiful, crackly finish.

Variations

Feel free to experiment with different stone fruits or flavor additions:

Try peaches, nectarines, or apricots: Any juicy stone fruit works great.
Add a splash of vanilla or almond extract: For extra warmth in the batter.
Top with toasted sliced almonds: For a crunchy contrast.

Substitutions

Out of something? No problem-here are a few easy swaps:

Butter: Use coconut oil or vegan butter for dairy-free versions.
Gluten-free flour: Regular all-purpose flour can be used if gluten isn't an issue.
Cane sugar: Substitute with coconut sugar or brown sugar for a deeper flavor.

Best Served With

A dollop of whipped cream or crème fraîche
Vanilla ice cream for an indulgent treat
A drizzle of honey or caramel sauce
Fresh berries or a sprinkle of powdered sugar

How to Store Leftovers

Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. The torte also freezes well-wrap in foil and place in a zip-top bag for up to 3 months.
Thaw overnight before serving.

Common Questions

Can I use other stone fruits instead of plums?

Absolutely! This recipe works well with peaches, nectarines, apricots, or cherries. Just make sure to pit and halve the fruit before placing it on the batter.

Is this recipe suitable for gluten-free diets?

Yes! Using gluten-free all-purpose flour makes this torte gluten-free, but always check your flour blend to ensure it doesn't contain any gluten additives.

A slice of cake with a baked plum half on top, dusted with powdered sugar, served on a speckled ceramic plate.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Total Time 1

Course: Dessert

Cuisine: American

Calories: 1344

Ingredients Equipment Method Nutrition

Ingredients

½ cup cane sugar reserve a little to dust the top
½ cup butter softened for 60 min at room temp
1 cup gluten free all-purpose flour sifted
1 teaspoon baking powder
2 large eggs
4 purple plums pitted and halved (or as many as will fit on your cake)
To taste fresh lemon juice for topping
To taste ground cinnamon for topping
To taste confectioners sugar for topping
To taste kosher salt

Equipment

9-inch springform pan
Measuring cups and spoons
Hand mixer or whisk
Mixing Bowls

Method

Preheat oven to 350°F.
In a bowl, mash cane sugar and softened butter until combined.
Add sifted flour, baking powder, kosher salt, and eggs; beat well to form batter.
Transfer batter to a 9-inch springform pan.
Arrange plum halves skin side up on top of batter, pressing lightly to set.
Sprinkle with reserved cane sugar, fresh lemon juice to taste, and cinnamon.
Bake for 40-50 minutes until a cake tester inserted in the center comes out clean.
Cool before serving. Can be wrapped in foil and frozen in a Ziploc bag for later.

Nutrition

Calories: 1344kcalCarbohydrates: 315gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gSodium: 1286mgPotassium: 473mgFiber: 17gSugar: 181gVitamin A: 911IUVitamin C: 25mgCalcium: 581mgIron: 8mg