plum torte

The New York Times Plum Torte is easily one of their most famous recipes of all time. It's incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. 

The New York Times Famous Plum Torte (Video!)

(1 stick) unsalted butter, softened

sugar

eggs

all-purpose flour

baking powder

salt

6-12 plums, depending size,

lemon

cinnamon

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

I usually make two, eat one and freeze the other.....with excellent results.

Went together really easy! I used both red and purple plums.   I remember this from my childhood and it tastes as wonderful as I remember

I made this last week, and it was delicious!  My husband doesn’t particularly like sweets, but he gobbled it up.  I now have plans to make this with different fruits.  We shall see.  It was very easy, but tastes like you are a pastry chef. Definitely my new favorite.

DELISH!
Substituted fresh peaches and blueberries!
Eat warm...YUM!
Thank you for a "keeper"!

i used 1/2 garbanzo flour and it is perfect (for the person wondering about almond flour/ gluten) and italian plums- so good!

So easy and delicious!  A make again for sure!!!

https://www.youtube.com/watch?v=1CUD3cPoAhU

Nicole Gaffney aka Coley teaches you how to make The New York Times Famous Plum Torte!

This recipe, first published in the New York Times in 1982 has become a classic. Summer's best plums nestle into a simple batter, that after baking, becomes something other worldly. If you haven't tried it, now is the time!

For the full recipe, including detailed instructions, head over to http://coleycooks.com.

Music by Kevin MacLeod http://incompetech.com

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