Description
This New York Times Plum Torte is a delightful dessert featuring a buttery, tender cake base topped with juicy, caramelized plums and a cinnamon-sugar sprinkle. Perfect for late summer or early fall, this torte balances tartness and sweetness, making it an elegant yet simple treat to impress guests or enjoy with family.
Ingredients
Scale
For the Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F (175°C) and butter a 9-inch springform pan thoroughly to prevent sticking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture becomes light and fluffy. Add the eggs one by one, fully incorporating each before adding the next to ensure a smooth texture. Gently fold in the flour, baking powder, and salt until just combined, being careful not to overmix.
- Assemble the torte: Spread the batter evenly in the prepared springform pan. Arrange the halved plums cut-side down evenly over the batter, pressing them lightly into the batter. Squeeze the juice of half a lemon over the arranged plums. Combine the remaining tablespoon of sugar with the ground cinnamon and sprinkle evenly on top for a sweet, spiced finish.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The torte is done when it turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the torte from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. Serve it warm, at room temperature, or chilled if refrigerated overnight for added firmness and flavor depth.
Notes
- Make sure plums are ripe but firm to avoid excess juice making the batter soggy.
- Using a springform pan helps in easy removal without damaging the delicate torte.
- For an extra touch, serve with whipped cream or vanilla ice cream.
- You can substitute plums with other stone fruits like peaches or nectarines if plums are unavailable.
- Measure flour correctly by spooning into the measuring cup and leveling off to avoid a dense batter.
