My Plum Tree Secret
I have a little plum tree in my backyard. Every August, it gives me more fruit than I know what to do with. That is how this recipe was born. I needed something simple and sweet to use them all up.
This cake is my favorite solution. It is not fussy. It is a rustic, cozy dessert. The kitchen smells like warm fruit and almonds. Doesn’t that smell amazing? Do you have a fruit tree or a favorite summer fruit?
Why This Cake is Special
This is more than just mixing and baking. You cook the plums first. This is the big secret. It makes their flavor deep and syrupy. It matters because it keeps the cake from getting soggy.
The cake batter is thick and sturdy. It holds up all those juicy plum wedges. This matters too. Every bite has the perfect balance. You get soft fruit and a tender, nutty cake all together. It just feels right.
A Little Kitchen Magic
Let me tell you about the almond trick. You grind them right into the sugar. It makes the cake taste so rich. My grandson calls it “magic sand.” I still laugh at that.
Fun fact: The xanthan gum in the flour blend is a helper. It does what gluten usually does. It holds our gluten-free cake together nicely. Have you ever baked with gluten-free flour before?
The Heart of the Recipe
Do not rush the plums cooling in the pan. Let them rest in their own syrup. This twenty minutes is important. It lets the flavors become friends.
When you arrange the wedges, have fun. Make a pretty pattern. Or just scatter them. It will taste wonderful either way. This cake is very forgiving. What is your favorite way to decorate a cake top?
Serving With Love
Let the cake cool in the pan. I know, it is hard to wait! But it makes it easier to slice. The final dusting of sugar is like a soft blanket of snow.
Serve it warm. It is perfect with a cup of tea. Or with a scoop of vanilla ice cream. The sweet plums and the nutty cake are a happy pair. It tastes like a late-summer afternoon feels.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| brandy | 3 tablespoons | |
| red currant jelly or seedless raspberry jam | 2 tablespoons | |
| red or black plums | 1 pound (454 grams) | halved, pitted, and cut into 8 wedges |
| granulated sugar | 5¼ ounces (149 grams/¾ cup) | |
| slivered almonds | â…“ cup | |
| America’s Test Kitchen All-Purpose Gluten-Free Flour Blend | 4½ ounces (128 grams/1 cup) | |
| baking powder | ½ teaspoon | |
| salt | ¼ teaspoon | |
| xanthan gum | ¼ teaspoon | |
| unsalted butter | 6 tablespoons | cut into 6 pieces and softened |
| large egg plus 1 large yolk | 1 | |
| vanilla extract | 1 teaspoon | |
| almond extract | ½ teaspoon | |
| Confectioners’ sugar | for dusting |
My Cozy Kitchen Plum Torte
Hello, my dear. Come sit at the table. I want to tell you about my plum torte. It’s a simple, rustic cake. It feels like a warm hug from your oven. The plums get all jammy and sweet. The almond scent fills your whole kitchen. Doesn’t that smell amazing?
This recipe is a little friendlier for those avoiding gluten. But I promise, it’s just as delicious. It reminds me of my own grandma’s kitchen. She always had a fruit cake waiting. I still laugh at that memory. Let’s make it together, step-by-step.
- First, we make a pretty plum syrup. Cook the brandy and jelly in a skillet. It will bubble and get thick. Carefully place your plum wedges in the warm syrup. Let them cook until they soften. Their juices will mix into the syrup. (Hard-learned tip: shake the pan gently so they don’t stick!). Let this cool while you make the batter.
- Now, heat your oven to 350 degrees. Get your springform pan ready. Grease it and line the bottom with parchment. This little step saves so much trouble later. It makes sure your beautiful cake comes out cleanly. I learned that the messy way, once!
- This part is fun. Whirl the sugar and almonds in your food processor. It makes the sugar smell like marzipan. Then add your flour, baking powder, salt, and that special gum. Pulse it all together. Add the soft butter next. It should look like wet sand. Finally, add the egg, yolk, and extracts. Process it just until it’s smooth.
- Scrape that thick batter into your pan. Smooth the top with a spoon. Now, stir your cooled plums. Arrange them in two pretty circles on the batter. They look like a flower. Bake it for 40 to 50 minutes. Your kitchen will smell incredible. What’s your favorite baking smell? Share below!
- When it’s golden, take it out. Let it cool in the pan a while. Then run a knife around the edge. This helps it let go. Remove the pan’s ring and the parchment. Dust the top with snowy powdered sugar. Serve it slightly warm. It’s perfect with a cup of tea.
Cook Time: 50–60 minutes
Total Time: About 1 hour 45 minutes
Yield: 8 servings
Category: Dessert, Baking
Three Sweet Twists to Try
This cake is a wonderful friend to other fruits, too. Don’t be afraid to play. Here are three ideas I love. They make it feel new every time.
- Peach & Raspberry Summer Dream. Use ripe peaches instead of plums. Toss in a handful of fresh raspberries before baking.
- Apple-Cinnamon Hug. Swap plums for thin apple slices. Add a teaspoon of cinnamon to the sugar and almond mix.
- Chocolate Chip Surprise. Keep the plums. But fold a half-cup of dark chocolate chips right into the batter.
Which one would you try first? Comment below!
Serving It With Style
This torte is lovely all on its own. But a little extra touch makes it special. For a real treat, add a scoop of vanilla bean ice cream. The cold cream melts into the warm cake. You can also dollop on some softly whipped cream. A sprinkle of toasted almonds on top adds a nice crunch.
For drinks, I have two favorites. A small glass of sweet dessert wine pairs beautifully. For a cozy, non-alcoholic sip, try a pot of Earl Grey tea. Its bergamot flavor dances with the plums. Which would you choose tonight?
Keeping Your Plum Torte Cozy
This torte is best the day it’s made. But leftovers are a treat. Let it cool completely first. Then wrap it tightly in plastic wrap. It will keep on the counter for two days.
For longer storage, freeze it. Wrap the whole cake or slices well. Use foil and then a freezer bag. It will be happy for up to three months. Thaw it overnight on your counter.
To reheat, warm slices in a low oven. I once microwaved a slice too long. It turned a bit rubbery. A gentle oven warm-up brings back that fresh-baked feel.
You can batch-cook the plum syrup ahead. This saves time on a busy day. Storing food well means less waste. It also means a sweet treat is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your batter too thick? Do not worry. This gluten-free batter is meant to be very heavy. It is more like a paste. Just spread it patiently in the pan.
Are your plums sticking to the skillet? Shake the pan gently while they cook. I remember when I forgot to shake it. My plum wedges got a little too cozy with the pan. A gentle shake keeps them free.
Is the center not fully baked? Your oven might run cool. Use an oven thermometer to check. Bake until the top is golden brown. A toothpick should come out clean.
Fixing small problems builds your cooking confidence. It also makes sure every bite tastes perfect. Which of these problems have you run into before?
Your Plum Torte Questions, Answered
Q: Can I use a different gluten-free flour? A: I recommend this specific blend. Others may change the texture.
Q: Can I make any parts ahead? A: Yes! Cook the plums in syrup a day early. Store them covered in your fridge.
Q: What if I don’t have brandy? A: Use apple juice instead. The flavor will be a little different, but still good.
Q: Can I double this recipe? A: For best results, make two separate cakes. This ensures even baking.
Q: Is the almond extract needed? A: It gives a lovely flavor. But you can use all vanilla if you prefer. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this rustic torte. The smell of baking plums is pure joy. It always reminds me of late summer afternoons. Fun fact: This type of simple fruit cake is popular in many European kitchens.
I would love to hear about your baking adventure. Your stories make my day. Have you tried this recipe? Tell me about your experience in the comments.
Happy cooking!
—Grace Ellington.
Gluten-Free Rustic Plum Torte
Description
A simple, elegant dessert featuring brandy-poached plums atop a rich almond-infused gluten-free cake.
Ingredients
Instructions
- Cook brandy and jelly together in 10-inch nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes. Remove skillet from heat and place plums cut side down in syrup. Return skillet to medium heat and cook, shaking pan to prevent plums from sticking, until plums release their juices and liquid reduces to thick syrup, about 5 minutes. Let plums cool in skillet, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan, line bottom with parchment, and grease parchment.
- Process granulated sugar and almonds together in food processor until nuts are finely ground, about 1 minute. Add flour blend, baking powder, salt, and xanthan gum and pulse to combine, about 5 pulses. Add butter and pulse until mixture resembles coarse sand, about 10 pulses. Add egg, yolk, vanilla, and almond extract and process until smooth, about 5 seconds, scraping down bowl if needed (batter will be very thick and heavy).
- Scrape batter into prepared pan and smooth top. Stir plums to coat with syrup, then arrange wedges in two rings over top of cake. Bake until cake is golden brown, 40 to 50 minutes, rotating pan halfway through baking.
- Run knife around edge of cake to loosen. Let cake cool in pan on wire rack for at least 30 minutes. Remove cake from pan, discard parchment, and transfer to serving platter. Dust with confectioners’ sugar and serve warm or at room temperature.
Notes
- Ensure all ingredients, especially the butter and egg, are at room temperature for a smooth, well-combined batter.