Plum Perfection Torte

Our last one, the Best Breakfast Blueberry Muffin recipe, proved very popular with our fans, and I must add that I made these moist cakes more than once since the post was published on our site.  We will leave the recipe under “Recent Posts” for those who missed it.

To continue the theme of fruits and desserts, this upcoming week’s surprise is just as delicious, and provides a refreshing opener for Spring.  We lucky ones here in Northern California never truly bear the harshness of winter, but our counterparts on the East Coast, and especially our hardy northern neighbors in the Great White North, are relieved that the fruits of warmer winds are here at last.

_DSC8309resized down watermarkedSo, it is fitting that this next Feature Dessert of the Week comes from a very experienced teacher and home baker, KW, who sends her “Plum Perfection Torte” recipe, all the way from Canada.  Given that my roots were partially set in the land abundant with natural resources, Hockey, and a humble sense of humor, I am proud to present this wonderful dessert for you to try.  A simple recipe, I tried to follow it exactly as KW instructed, however, I managed to spread the plums too widely apart, such that the batter “grew” around and overcame them, thus burying the fruit within the cake.  Regardless, this dessert turned out beautifully, and certainly was perfection in its taste.  Be sure to have whipping cream and vanilla ice cream available, as these go very well with this delightful Spring dessert.

Since those of us who love baking (& “sampling” desserts) may have tips of our own, why not leave a comment below to share your thoughts or experience with us?  We can all learn a thing or two!  And, if you have a good recipe you would like to send in, I will make it, and if it works, I’ll shoot it, and send you a copy of the photo.  Just email me @

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Plum Perfection Torte

Generously grease a Springform Cake Pan.

Set oven to 350°F.

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt


1 cup white sugar

1/2 cup (1 stick) unsalted butter (softened)

2 eggs


6-8 fresh plums, halved and pitted

2 tbsps white sugar for topping


In small bowl, sift flour with salt and baking powder.  Set aside.

Beat sugar and butter until fluffy (about 2 minutes).  Add in flour mixture, and combine.  Beat in eggs until mixture is smooth and creamy.

Pour batter into baking pan, using spatula to even it out.  Place halved plums face up or down over the batter.  Sprinkle sugar over the top.

Bake for 40-50 minutes, or until knife comes out clean when inserted into center. Release outer ring of cake pan, and cool for twenty minutes.

Serve while still warm, preferably with a little whipping cream or vanilla ice cream.  Bon Appetit!

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