Description
A classic New York Times Plum Torte that combines a buttery, tender cake base with sweet, juicy plums topped with cinnamon sugar. This simple yet elegant dessert highlights the seasonal fruit and offers a delightful balance of tart and sweet flavors perfect for any occasion.
Ingredients
Scale
For the Cake 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 Plum 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) and generously butter a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next to create a smooth batter. Gently fold in the flour, baking powder, and salt until just combined, taking care not to overmix.
- Assemble the torte: Spread the batter evenly into the prepared pan. Arrange the pitted and halved plums cut-side down on top of the batter, pressing them gently in. Drizzle the lemon juice over the fruit to add brightness and prevent browning. Mix the remaining tablespoon of sugar with the ground cinnamon and sprinkle this mixture evenly over the plums.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The torte is done when it turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the torte from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This dessert can be served warm, at room temperature, or chilled if refrigerated overnight, offering versatile serving options.
Notes
- Adjust the number of plums based on their size and your preference for topping coverage.
- Using a springform pan makes it easier to remove the delicate torte without breaking it.
- For an added flavor dimension, you can sprinkle a little powdered sugar on top before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- This torte pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
