Plum Torte (Or Apple-Cranberry Torte)

Name: Plum Torte (Or Apple-Cranberry Torte)
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1/2 cup unsalted butter; 3/4 cup sugar; 1 cup unbleached flour, sifted; 1 teaspoon baking powder; Pinch salt (optional); 2 eggs; 24 halves pitted purple plums; Sugar, lemon juice, cinnamon for topping

By Marian Burros

Total Time: 1 hour 15 minutes, plus cooling time
Rating: 4(181)
Comments: Read comments

Featured in: DE GUSTIBUS; Once More (Sigh), The Plum Torte

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Ingredients

Yield:8 servings

½cup unsalted butter
¾cup sugar
1cup unbleached flour, sifted
1teaspoon baking powder
Pinch salt (optional)
2eggs
24halves pitted purple plums
Sugar, lemon juice, cinnamon for topping

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well.
Step 3
Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Step 4
Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
Step 5
To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.

Tip

To make an apple-cranberry torte, follow directions for plum torte but peel, seed, quarter and slice two or three large baking apples. Arrange ½ cup of raw cranberries over the batter and top with the apple slices. Sprinkle generously with cinnamon; squeeze ½ to 1 tablespoon of lemon juice over the apples. Sprinkle with sugar.

Ratings

4 out of 5

181 user ratings

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Private Notes

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Comments

Rikki7 years ago

I love this torte, have been making it for ---- maybe 30 years, every late summer when the Italian plums come out.

But, two things I never understood, and so I do it differently. I cream in the eggs before the flour. And I put the plums cut side up, so all the yummy juices stay on top.

(Also, I line the bottom of the pan with parchment paper. And in the hot hot weather, I take the butter out of the refrigerator only when I start pitting the plums, measuring dry ingredients, etc.)

Susan3 years ago

For many more notes and insights, see the same recipe here: https://approvedpromo.info/recipes/3783-original-plum-torte?action=click&module=RecipeBox&pgType=recipebox-page</a>®ion=plum%20torte&rank=0</p><div class="noteactions_noteActions__VlyP0">

Nikki George7 years ago

I always make the apple cranberry variation during the fall/winter.

I have not had this problem.

Carol10 months ago

Simply out of this world!

YOUNGT27291 year ago

I use up the blackberries when they don’t get eaten. My family finds it delicious. I remember when the recipe said half a cup to 1 cup of sugar

Melanie1 year ago

I have to say I was totally underwhelmed by this recipe. If this is The NY Times most requested recipe, I am clueless as to why. To me, it’s more appropriate as a coffee cake than as a dessert, but even then, I’ve had far better similar types of coffee cakes in my lifetime. And it’s not my idea of a torte at all. I followed the recipe to a T, BTW.

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