Original Plum Torte
Marian Burros published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A classic, lightly sweet butter cake topped with purple plums, sugar, lemon juice, and cinnamon. The torte is especially suited to late-summer fruit and may be served warm, chilled, frozen and reheated, plain, or with whipped cream.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 115 g
- 125 g
- 4 g
- 100 g
- 840 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.33 kg before cooking, which is about 165 g per serving.
Steps
Heat the oven to 350°F (180 °C).
In a bowl, cream the sugar and softened butter together until combined and creamy.
Add the sifted flour, baking powder, salt, and eggs to the creamed butter mixture. Beat well to make the batter.
Spoon the batter into an 8-, 9-, or 10-inch springform pan.
Arrange the pitted plum halves skin side up on top of the batter.
Sprinkle the plums lightly with sugar and lemon juice, adjusting the amount according to the sweetness of the fruit.
Sprinkle approximately 1 teaspoon of cinnamon over the top, using more or less according to taste.
Bake for approximately 1 hour.
Remove the torte from the oven and cool it. It may be refrigerated or frozen if desired.
Alternatively, cool the torte until lukewarm and serve it plain or with whipped cream.
If serving the torte after freezing, defrost it and reheat it briefly at 300°F (150 °C).
Notes
To freeze, double-wrap the torte in foil, place it in a plastic bag, and seal. The structured recipe gives a choice of ¾ to 1 cup sugar: use 1 cup for the original 1983 version or ¾ cup for the 1989 version. The source does not specify the exact amount of topping sugar or lemon juice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 311
- Protein
- 4 g
- Carbs
- 46 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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