Red Plum Poppy Seed Cake

Karen, FamilyStyle Food

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.
1 hr 10 min Prep Time
1 hr 30 min Cook Time
  • Prep Time: 1 hr 10 min
  • Cook Time: 1 hr 30 min
  • Servings: 8-10 servings

Servings: 8-10 servings


  • 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


Step 1

Preheat oven to 350°F.

Step 2

Butter bottom and sides of 8-inch tube pan.

Step 3

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.

Step 4

Whisk flour, baking powder, salt and poppy seeds in bowl. Add to butter mixture and stir on low speed until batter is just combined.

Step 5

Spoon batter evenly into pan. Arrange plums over top and sprinkle with turbinado sugar.

Step 6

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.