Plum Torte


Plums are still plentiful in Texas, when this popped up when I was scanning trending news stories, I had to try it. This torte is not too sweet, and just right for the wet, cool weather we are experiencing right now. It was super easy and looks really pretty when plated. Click photo for printable recipe.

Plum Torte
Yields 8
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  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 1 cup granulated sugar
  3. 2 large eggs
  4. 1 cup all-purpose flour
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 2-4 plums, depending size, pitted & quartered
  8. Juice from 1/2 lemon
  9. 1 teaspoon cinnamon & 2 TBS sugar, combined
  1. Preheat the oven to 350°F and butter a 9-inch cake pan. Line bottom with parchment paper.
  2. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. 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.
  3. Spread the batter into the pan and smooth the top. Arrange the quartered plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then sprinkle the sugar and cinnamon mixture over the top.
  4. Bake for about 45 minutes, or until the cake is golden brown. Allow the cake to cool on a rack for at least 30 minutes before removing from the pan & peeling off the parchment paper. Serve warm or at room temperature.
  1. The original recipe calls for more plums and recommends using a springform pan. I tried the springform pan and was instantly sorry. A nonstick cake pan with parchment paper on the bottom was a perfect solution.
Adapted from New York Times Famous Plum Torte
Adapted from New York Times Famous Plum Torte

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