Description
This classic New York Times Plum Torte is a buttery, tender cake topped with sweet and tangy plums, enhanced by a sprinkle of cinnamon sugar. Perfect for showcasing ripe plums, this easy-to-make dessert delivers a moist crumb with an irresistible fruit layer on top, ideal for warm or cold serving.
Ingredients
Scale
Cake Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly 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 becomes light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them. Gently fold in the all-purpose flour, baking powder, and salt, mixing just until combined to avoid overworking the batter.
- Assemble the torte: Spread the batter evenly in the prepared springform pan. Arrange the plum halves cut-side down evenly on top of the batter, gently pressing them into the batter. Drizzle the juice of half a lemon over the arranged fruit. In a small bowl, combine the remaining 1 tablespoon of sugar with the ground cinnamon and sprinkle this cinnamon sugar mixture evenly over the plums.
- Bake: Place the springform pan in the preheated oven and bake for 45 to 60 minutes. The torte is done when it turns golden brown on top and a toothpick inserted into the center comes out clean without any wet batter.
- Cool and serve: Remove the torte from the oven and allow it to cool on a wire rack for at least 30 minutes. This cooling time allows the cake to set properly for easier slicing. Serve the plum torte warm, at room temperature, or chilled after refrigerating overnight for a refreshing dessert option.
Notes
- Adjust the number of plums based on their size; you want to cover the batter generously but not overcrowd the pan.
- Using a springform pan helps with easy removal and presentation.
- For extra flavor, consider adding a teaspoon of vanilla extract to the batter.
- Storage: Keep leftover torte refrigerated, wrapped tightly, for up to 3 days.
- This torte can also be served with whipped cream or vanilla ice cream for added richness.
