Description
This New York Times Plum Torte is a deliciously simple and rustic cake featuring juicy plums baked into a buttery, cinnamon-sugar batter. Perfect for showcasing seasonal plums, this torte is moist, flavorful, and versatile to serve warm, at room temperature, or chilled.
Ingredients
Scale
For the Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Fruit Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan to prevent sticking and set it aside.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then gently fold in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
- Assemble the torte: Spread the batter evenly into the prepared springform pan. Arrange the plum halves, cut-side down, on top of the batter, gently pressing them in to ensure they stick. Squeeze the juice of half a lemon over the arranged plums. In a small bowl, mix the remaining 1 tablespoon of sugar with the ground cinnamon and sprinkle this mixture evenly over the top of the fruit.
- Bake: Bake the torte in the preheated oven for 45 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean, without batter clinging to it.
- Cool and serve: Allow the plum torte to cool on a wire rack for at least 30 minutes before slicing. This treat can be enjoyed warm, at room temperature, or chilled after refrigerating it overnight, offering flexibility to suit your preference.
Notes
- The number of plums can be adjusted between 6 to 12 based on their size and your preference for fruit topping thickness.
- Using a springform pan makes it easier to release the torte without damaging its shape.
- For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
