Plum Torte with Peeled Italian Plums
This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.
Gallery
Recipe Summary
Ingredients
20
Original recipe yields 20 servings
Directions
Cook's Note:
You can also bake this cake in a 9x13-inch baking pan.
Nutrition Facts
Per Serving:
179 calories; protein 3.2g; carbohydrates 28.5g; fat 6.1g; cholesterol 30.6mg; sodium 115.1mg. Full Nutrition