Original Plum Torte

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We blog about this recipe here.

Original Plum Torte

I’ve made a few minor adjustments to the 2020 NYTimes version of this recipe.  This recipe is so simple and so delicious!

  • 3/4 to 1 c sugar
  • 1/2 c butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 1 c flour
  • 1 tsp baking powder
  •  about 1/2 tsp Diamond kosher salt
  • 4 c pitted plums, quartered (or whatever juicy fresh fruit of your choice),  
  •  Sugar, lemon juice and cinnamon, for topping
Heat oven to 350 degrees.Cream the sugar and butter in a bowl with a electric mixer or in a food processor. Add the eggs and vanilla and mix well again. In a small bowl mix the flour, baking powder, salt together with a whisk, then add it to the sugar/butter mix and blend just until all of the flour mix is incorporated (don’t beat or blend it too much).

Spread the batter into a springform pan of 8 or 9 inches. Place the plum (or other fruit) pieces on top of the batter. Sprinkle lightly with sugar and a little lemon juice, if the fruit is super sweet. Sprinkle with about 1 teaspoon of cinnamon (optional).

Bake 50-60 minutes. Remove and cool on a wire rack.  When lukewarm, serve plain or with whipped cream. And the torte will freeze well! (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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