Italian Plum Torte with Tantalizing Plum Glaze A Purely Magical Dessert
This is a plum studded buttery dessert that is simple yet elegant, sweet yet sour, mundane yet magical. The caramely plums embed in the moist cake and the juice seeps out and becomes one with the cake.
Servings: 12 servings
Calories: 403kcal
Ingredients
- For the Plums Place:
- 6 Tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 Tablespoon brandy
- 8 plums about 2 lb., halved, pitted, and cut into slices (If you have too many save the extra for the glaze)
- For the cake whisk:
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Cream:
- 6 Tablespoon unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup shaved almonds lightly toasted
- Whipped cream or crème fraîche
- Glaze:
- 3 ½ cups peeled pitted, and sliced large red or purple plums
- ½ cup sugar
- 1 Tablespoon fresh lemon juice
- ½ teaspoon vanilla
- ⅛ teaspoon ground cloves
Instructions
- Heat oven to 350 F.
- Spray pan with vegetable spray.
- For the plums, place 6 Tablespoon butter in an 8-inch-square pan, or 9-inch-round, 2-inch deep cake pan, or an 8-inch springform pan. If using springform pan be sure to wrap the outside with foil. Place the pan in the oven to melt the butter, 4-5 minutes. Remove pan from oven; stir 1 cup brown sugar and brandy into the melted butter in pan.
- Overlap plum slices in rows if using a square pan or in a circle around the edge if using a round pan. Repeat in smaller circle in center to cover the bottom of pan.
- For the cake, whisk together flour, baking powder, cinnamon, and salt.
- Cream softened butter in a large bowl with electric mixer until butter is light and fluffy, 5 minutes.
- Add 1 cup granulated sugar; cream until sugar dissolves, about 5 minutes more. Add eggs and vanilla; beat until combined.
- Add dry ingredients to creamed mixture alternately with milk, using a whisk to avoid overmixing. Whisk ingredients only until well blended, cleaning sides of the bowl with a spatula. Add the toasted almonds until combined. Spread batter evenly over plums in pan.
- Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan on a rack, 30 minutes.
- Run a knife around the edge of the pan; invert the cake onto a serving plate. Let cake stand 1-2 minutes, then lift off the pan. Glaze with the plum sauce.
- While the cake is baking make the glaze by placing the plums and sugar in a saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture starts to boil. Add the lemon juice and continue to cook, stirring, for about 5 to 8 minutes, or until the fruit is glazed and a bit softened but not dissolved.
- Pour the mixture into a bowl and add the vanilla and cloves. Cover and let the sauce come to room temperature.
- Gently remove the plums from the glaze and place in a container to eat later on yogurt, ice cream, or just plain.
- Glaze the entire surface of the cake.
- Serve the cake warm with whipped cream or crème fraîche.
Notes
Choose plums that are plump and juicy, without wrinkled skin or soft spots.
Fresh Plum Sauce inspired by: http://www.ciaoitalia.com/seasons/recipes/fresh-plum-sauce
Nutrition
Calories: 403kcal | Carbohydrates: 64g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 219mg | Potassium: 364mg | Fiber: 2g | Sugar: 49g | Vitamin A: 640IU | Vitamin C: 11.1mg | Calcium: 102mg | Iron: 2mg