Yen's Fruit Tort Cake Recipe 

Plum Torte (  Fruit Kuchen )


1 cup all purpose flour (130 grams), plus extra for pan

1/2 cup (107 grams) granulated sugar, 

1/2 teaspoon kosher salt

3/4 teaspoon baking powder

1 stick (8 tablespoons salted butter, cut into 8 pieces, room temperature)

1 large egg, plus 1 large egg yolk, room temperature

1-1/2 teaspoons vanilla extract

1-1/4 pounds ripe but firm medium plums, halved, cut into 3/4-inch wedges and pitted or any firm stone fruits ( nectarines, peaches, apricots), figs  or any fall fruits ( tart apples , Bosc pears ) 

½ tsp  Cinnamon powder

2 Tbs of dark brown sugar 

Good honey ( Monuka preferred ) or  maple syrup  for glazing 

Powdered sugar to serve


Preheat oven to 325° F (165°C). Spray lightly with cooking spray a 9-inch springform pan, then dust with flour, tapping out the excess.

In a stand mixer with the paddle attachment, mix together until combined the flour, 1/2 cup sugar, baking powder and salt. With the mixer running, add the room temperature butter 1 piece at a time. After adding all the  butter, continue mixing just until mixture resembles wet sand-about 2-3 minutes. Add the egg, egg yolk and vanilla extract. Increase the speed to medium high and beat until the mixture is pale and fluffy, about 1 minute, scraping down bowl as needed.

Transfer the batter to the prepared springform pan and spread in an even layer. Batter is thick and I found that using a wet spatula helps smooth the batter equally. Toss the cinnamon and brown sugar with the fruit just before use.  Arrange the plum wedges in 2 concentric circles, placing pieces on their cut sides. Bake until golden brown and a skewer inserted in the center comes out clean, 1- 1-1/4 hours. Make sure there are no moist crumbs adhering to the skewer. Don’t under bake the cake as the plums give off juice and will make the cake soggy. Serve warm or at room temperature, dusted with powdered sugar.