Plum Torte with Peeled Italian Plums

This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 179 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ½ cup milk
• 2 tablespoons white sugar
• 1 pinch salt
• 4 teaspoons baking powder
• 3 ¼ cups all-purpose flour
• 1 tablespoon confectioners' sugar
• 1 tablespoon vanilla sugar
• 9 tablespoons unsalted butter, softened
• 2 pounds Italian plums - peeled, halved, and pitted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.

Step 2

Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.

Step 3

Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.