Plum Torte


As you’re walking through the neighborhood, you might notice the drooping branches of velvety, wine colored tree plump with ripe fruit just waiting to be savored. This is the abundant plum harvest in Seattle. The benefits of city grown plums are tremendous: they are free, delicious, and you can practically fill your stomach with them there are so many! Plums offer us unique health benefits, too. They are a good source of vitamin C and have been found to improve iron absorption. Plums also offer measurable amounts of vitamin A, potassium, and protective antioxidants. When dried, they are known as prunes; the infamous solution for slow moving digestion! Following the rhythm of the seasons, plums bring a special note of simple sweet pleasure. At Community Kitchens Northwest, we have come to know it's fall when the plum torte turns up on the menu. Plums can also be enjoyed in savory dishes with chicken or broiled on a pizza, added fresh to yogurt, or made into syrup.

1 stick unsalted butter
3/4 cup sugar
1 cup whole wheat pastry flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
8-10 Italian plums, cut in half and pitted
1/2 teaspoon cinnamon
1 tablespoon sugar


1. In a bowl, cream butter and sugar together.

2. Add sifted flour, baking powder, salt, and eggs. Mix well until all ingredients are combined.

3. Spoon batter into greased 9” round pan. 4. Cover with plums, skin side down.

5. Mix together cinnamon and sugar.

6. Sprinkle over plums.

7. Bake 40-50 minutes until a toothpick comes out clean.

8. Serve immediately and enjoy (or freeze in closed Ziploc bag for up to three months.)

Serving Size:
Serves 8-10.
Seattle Tilth
Leika Suzumura