Purple plum torte from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Kinhawaii on September 14, 2024

    Gosh this is good! I fit 6 medium quartered pluots on top, which sunk but formed the jammy puddles. I liked it at room temperature the next day but even later refrigerated it was good.

  • kbrooks on May 30, 2022

    Works with sliced peaches as well

  • Barb_N on September 07, 2020

    This is an iconic recipe that I have read about for years. My Farmer’s Market had Italian prune plums so I baked it at last. I was waiting for the visual cue of ‘jammy plum puddles’ to quote Deb Perelman, and baked it so long it was more like a cracker than cake. A little softer on day two, it has potential. I will try again following the baking time more closely. I dusted with allspice and 5 spice rather than cinnamon & I will do that again. ETA- this became moist and buttery after a day or so at room temperature in a tupperware. Will most definitely make this again!

  • luluf on June 05, 2020

    Very simple and delicious. I used gluten free flour for my coeliac daughter and she was very pleased

  • Grywhp on September 24, 2016

    This cake really delivered, so simple and decadent. Used plain purple plums.

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