Torta di Mela e Prugne (Apple and Plum Cake)

A round, golden-brown plum cake sits on a white plate. Slices of plum are visible on top of the cake. Fresh plums, some halved, and mint leaves are arranged in the background on a marble surface.

Torta di Mela e Prugne (Apple and Plum Cake)

Soft and rustic, this Italian torta di mele e prugne combines fresh apples and juicy plums in a moist, dairy-free cake. Easy to make and ready in about 1 hour, it’s perfect for breakfast, brunch, or dessert.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Italian

Servings: slices

Calories: 323kcal

Author: Lora

Equipment

9 Inch Springform Cake Pan

Ingredients

1 ½ cups flour I used ½ cup of whole wheat pastry flour
2 teaspoons baking powder
pinch of salt
juice and zest of one lemon I used Meyer
⅔ cup sugar
2 large eggs
½ cup olive oil
½ cup Greek Style Yogurt I used dairy-free Silk brand Greek STYLE yogurt, you can use your favorite Greek yogurt with dairy if not dairy-free
2 medium apples peeled and cored
4 plums pitted and sliced into small pieces
2 tablespoons turbinado sugar
2 tablespoons butter

Instructions

Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Dice one apple and slice the other apple into thin slices(reserve these slices to place on top of cake batter before baking). Add the apple pieces and slices into a small bowl and squeeze the lemon juice over it; set aside.
In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence.
In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the olive oil and the yogurt. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape downthe sides of the bowl with spatula and mix well after every addition.
Mix the diced apple and plum pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter.
Sprinkle the turbinado sugar and thin pats of butter on top of the cake and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.

Notes

Room temperature eggs matter. They whip better and give you a lighter crumb. Take them out 20–30 minutes before baking.
Don’t overmix the batter. Stir just until the flour disappears. Overmixing makes the cake dense instead of soft.
Slice fruit thin and even. About 3–4 mm thick. Thick slices sink and create wet pockets.
Choose the right apples. Firm varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape and balance the sweetness.
Plums should be ripe but not mushy. If they’re too soft, they release too much juice and weigh down the cake.
If the top browns too fast, loosely tent with foil during the last 15 minutes of baking.
Let it cool before slicing. The fruit sets as it cools. Cut too early and it will fall apart.
Flavor boost option. Add ½ teaspoon cinnamon or a splash of rum for a warmer, deeper flavor.
Make it with dairy. I really like the Silk brand Greek style yogurt. Kite Hill also has a very good one. You can use any sort of dairy-free yogurt. Or, make it with your favorite full dairy Greek yogurt.
Best the next day. The fruit moisture settles into the crumb overnight, making it even softer.

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