NYT Original Plum Torte
Ingredients
- ¾ to 1 cup sugar
- ½ cup unsalted butter
softened
- 1 cup unbleached flour
sifted
- 1 teaspoon baking powder
- Pinch of salt
optional
- 2 eggs
- 24 halves pitted purple plums
- Sugar
lemon juice and cinnamon, for topping
Directions
- 1
Heat oven to 350 degrees.
- 2
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- 3
Spoon the batter into a springform pan of 8, 9 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.
- 4
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
NYT Original Plum Torte
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About this Recipe
Step into a timeless classic with the NYT Original Plum Torte, a beloved recipe that perfectly captures the essence of late summer and early fall. This torte offers a delicious balance of buttery richness and tangy, juicy plums, bringing a taste of nostalgia and seasonal delight right to your kitchen. If you’re looking for a dessert that feels both comforting and elegant, you’ve found it.
What truly sets this plum torte apart, making it a timeless favorite, is its uncanny ability to deliver profound flavor from such a straightforward list of ingredients. It’s a masterclass in culinary balance, where the buttery, rich cake serves as the perfect canvas for the bright, tangy burst of ripe purple plums. There are no complicated techniques, just a harmonious blend that celebrates the natural sweetness and acidity of the fruit, resulting in a dessert that feels both deeply satisfying and refreshingly light.
Prepare for a truly delightful sensory experience with every forkful. This torte boasts a tender, golden-brown crust and a wonderfully moist, buttery crumb that perfectly complements the fruit. As it bakes, the 24 halves of pitted purple plums transform into pockets of sweet and tangy juice, softening beautifully and infusing the entire cake with their vibrant flavor. The subtle hint of cinnamon and lemon juice on top adds a final flourish, creating an aroma that's as inviting as the taste. It's a comforting yet elegant dessert that signals the gentle transition from the warmth of summer to the crispness of fall, surprisingly easy to achieve.
While perfect as is, you can experiment to make it your own. If purple plums are out of season, consider using other stone fruits like halved apricots or quartered peaches for a similar tangy sweetness. For an extra layer of flavor, a pinch of nutmeg could be added alongside the cinnamon topping. You could also arrange the plum halves in a more decorative pattern on top of the batter before baking to enhance its visual appeal.
This classic plum torte is ideal for a leisurely weekend brunch, an elegant dessert after dinner, or a comforting treat with afternoon tea. Serve it simply on its own, or with a dollop of fresh whipped cream or a scoop of high-quality vanilla ice cream for an extra touch of indulgence.