Plums are a fleeting summer fruit, and have been baked by grandmas all over the world into tortes, kuchens, tatins and gateaux. A plum torte is one thing my mother-in-law baked every summer, much to her family’s delight.

This version includes the crunch of poppy seeds and slices of plum that melt into a moist, tangy jam-like surprise into the cake.

Keep the cake wrapped and stored in the refrigerator for up to 3 days – if it lasts that long.

Red Plum Poppy Seed Cake

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 piece

Red Plum Poppy Seed Cake


  • 12 tablespoons butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons poppy seeds
  • 2 firm-ripe plums, halved, pitted and sliced
  • 2 tablespoons raw or turbinado sugar


  1. Directions:
  2. Preheat oven to 350°F.
  3. Butter bottom and sides of 8-inch tube pan.
  4. Using heavy-duty mixer, cream butter and sugars together until light and fluffy. Beat in eggs one at a time, then mix in yogurt and vanilla until combined, scraping down bowl if needed.
  5. Whisk flour, baking powder, salt and poppy seeds in bowl. Add to butter mixture and stir on low speed until batter is just combined.
  6. Spoon batter evenly into pan. Arrange plums over top and sprinkle with turbinado sugar.
  7. Bake 1 hour and 10 minutes, or until tester inserted into center comes out clean. Cool cake in pan on rack until completely cool. Invert onto serving plate and slice.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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