Description
The New York Times Plum Torte is a classic and simple dessert featuring a buttery, tender cake topped with juicy, spiced plums. This rustic torte combines sweet, slightly tart fruit with a light cinnamon-sugar topping, baked to golden perfection. It’s perfect for showcasing fresh seasonal plums and can be served warm, at room temperature, or chilled.
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 your oven to 350°F (175°C). Butter a 9-inch springform pan thoroughly to prevent sticking and allow for easy removal of the torte after baking.
- Make the batter: In a medium mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which will incorporate air for a tender crumb. Add the eggs one at a time, beating well after each addition to fully combine. Gently fold in the all-purpose flour, baking powder, and salt just until the dry ingredients are incorporated; avoid overmixing to maintain a light texture.
- Assemble the torte: Spread the batter evenly in the prepared springform pan. Arrange the plum halves cut-side down evenly over the top of the batter, gently pressing them in. Drizzle the lemon juice over the fruit to enhance brightness and prevent discoloration. Mix the remaining tablespoon of sugar with the ground cinnamon and sprinkle this cinnamon-sugar mixture evenly over the plums.
- Bake: Place the pan on the middle rack of 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 without wet batter. The baking time may vary slightly depending on plum size and oven variation.
- Cool and serve: Remove the torte from the oven and allow it to cool in the springform pan on a wire rack for at least 30 minutes. Once cooled, remove the sides of the springform pan. Serve warm, at room temperature, or chilled after refrigerating overnight for the best flavor and texture.
Notes
- You can adjust the number of plums based on their size; the goal is to cover the batter surface evenly.
- Using a springform pan makes removing the delicate torte easier without breaking.
- Letting the torte rest overnight enhances the flavors and allows the fruit juices to soak into the cake.
- This torte is delicious served with whipped cream or a scoop of vanilla ice cream for extra indulgence.
