Purple plum torte [Marian Burros] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 217) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinala523 on June 22, 2024

    Used regular plums, would use Italian next time, but it's what I had. Lovely cake and perfect for breakfast the next day!

  • GiselleMarie on October 23, 2023

    A friend shared this recipe with me after it was a huge hit at a dinner party. Instead of regular flour, he substituted Bob’s Red Mill gluten-free flour one-for-one. Although I don’t eat gluten free, many of my friends do, so I make my own gluten-free flour mix and it also turned out perfectly. I used ordinary plums in place of the Italian prune plums and this cake was still delicious! I don’t own an 8-inch springform pan, but a 9-inch pan worked very well and the batter rose enough that it was a perfect thickness. This is a very forgiving recipe!

  • bernalgirl on July 14, 2022

    An annual favorite, great with plums or any stone fruit. Although a stand made xer makes creaming the butter easier, this is a painless recipe for a foolproof cake. I add 3/4 t French four-spice when using plums.

  • hbakke on September 10, 2020

    A good cake. I may have put too much fruit on top because it took considerably longer to bake than what is recommended. The only thing I would change would be to add the cinnamon sugar mix before placing the plums on top. The dried cinnamon bits on top of the plums after baking were somewhat unappealing.

  • stef on August 24, 2019

    Indeed a very quick recipe. I sort of eyeballed it to increase to a 10' springform and it turned out beautifully. Luckily I wrote it out

  • Frogcake on September 22, 2018

    Excellent plum cake and not fussy to make. I used three large summer plums, sliced and cardamom in-place of cinnamon. Also sprinkled brown sugar on top instead of turbinado. I adapted the recipe for what ingredients I had on hand. Delicious warm with Madagascar vanilla gelato. Will be making this again.

  • stockholm28 on September 15, 2018

    I see why this is so popular. It is really simple and makes a very nice plum cake. I used Italian prune plums. It seemed like a really small amount of batter, but it rose nicely around the plums. I will make this again when plums are in season.

  • Livmichelle on June 28, 2017

    Made this with plums from our tree. Super easy, still tart the plums need lots of sugar and very good with ice cream!

  • Astrid5555 on October 05, 2015

    This is probably the quickest plum cake ever to make! Cream butter and sugar, dump in all the other ingredients, mix, top with plums and into the oven it goes! From start to finish in under an hour, since my cake was ready already after 30 minutes. Delicious!

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