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Multicolored Plum Cake with Pistachios

A riff on Marion Burros' famous plum torte, with multicolored plums and pistachios.
Servings 8 slices


  • 1/2 cup unsalted butter, softened, plus more for greasing the pan
  • 3/4 cup sugar, plus more for sprinkling
  • 2 large eggs, room temperature
  • 1 cup unbleached flour, sifted In this particular version, I did 1/2 cup whole wheat flour, 1/2 cup AP flour, which worked great
  • 1 tsp baking powder
  • 1 pinch salt
  • 6 to 7 multicolored plums, halved and pitted
  • 1/2 cup green pistachios (out of the shell)
  • 1/4 cup powdered sugar (optional)


  • Preheat the oven to 350 degrees and generously butter a springform pan with softened butter. (I use a lot here, it makes the outside of the cake extra brown and toasty and helps it come out easily.)
  • Now cream the 1/2 cup butter and 3/4 cups sugar in a stand mixer until fluffy. Add the eggs one at a time until well incorporated.
  • Add the flour, baking powder, and salt, and mix just until combined. Pour into the prepared pan.
  • Place in the plums, skin side up (I did the opposite here and it still worked). Sprinkle with the pistachios and a little more sugar.
  • Bake one hour or until a cake tester comes out clean. Cool in the pan for 15 minutes, then remove the sides, cool completely, and dust with powdered sugar right before serving.