Plum Torte
For many in the northeast, early fall baking always includes the simple, yet wonderful Plum Torte from Marian Burros of the New York Times. According to the Times, this recipe was reprinted annually from 1983 to 1989, and there was an uproar when they stopped. The base itself is a simple butter cake that rises to envelop the plums.
Just as summer fruits are starting to dwindle down in early September in my local farmers markets, the Italian Plums (also known as Empress Plums) needed for this torte make their appearance. The timing is often perfect to make the torte for the elaborate dinner on the first evening of Rosh Hashana, which usually coincides with the plums’ brief availability. It is also excellent with coffee the next morning.
This recipe was part of my first, and only, live Zoom baking session. My eldest brother, a retired cardiologist spending more time in the kitchen, and sister-in-law were having some troubles executing the recipe. They said the results tasted okay but didn’t look at all like the pictures I had sent them.
Following the not so successful second attempt, we arranged to make the torte at the same time while on Zoom. We did it step by step together, and voila, two beautiful Plum Tortes on opposite sides of the country, and two brothers and sister-in-law enjoying the creative process together.
My version below includes a more detailed set of instructions than those in the original Times recipe.
Plum Torte
| Yield: 1 9†cake | # of Servings: 10 | Method: Creaming |
Ingredients:
- 1 cup (4.65 oz / 131 g) all-purpose flour
- 1 tsp (.15 oz / 4 g) baking powder
- â…› tsp salt
- ½ cup (4 oz / 113 g) unsalted butter, room temp
- ¾ cup (5.4 oz / 52 g) sugar
- 2 large eggs, room temperature
- ½ tsp vanilla extract
- 10 to 12 Italian plums, pitted
- 1 tsp fresh lemon juice
- 1 ½ tbl (.65 oz / 19 g) sugar (approx.)
- Pinch ground cinnamon
Tools and equipment needed:
- 9†spingform pan1
- Stand mixer with paddle or handheld mixer
- Cutting board, mixing bowl, liquid measuring cup
- Cup measure, tablespoon set, plastic spatula, paring knife, melon baller, pastry brush
Pre-recipe preparations:
- Butter the bottom and sides of the springform pan.
- Rinse the plums and place on paper towel lined cookie sheet.
- In small bowl, mix the sugar and the cinnamon.
- Preheat oven to 350 °F.
Instructions:
- In mixing bowl, stir together dry ingredients. Set aside.
- In machine bowl on medium speed, cream butter and sugar until light.
- Beat eggs and vanilla extract together in measuring cup.
- Slowly add eggs to butter/sugar, scraping down the sides of the bowl.
- Add dry ingredients and mix until just combined. Use plastic spatula to scrape bottom of bowl for final mix.
- Using spatula or bowl scraper, place batter into prepared springform. The batter will be thick.
- Use small offset spatula to spread batter evenly around the pan.
- Starting at the edge of the pan, place the plum halves cut side up, touching each other, in concentric circles until the batter is totally covered with the plums.
- Brush the plums with lemon juice and sprinkle with the cinnamon sugar.
- Bake for between 45 and 55 minutes, until the top is brown, firm to the touch, and a cake tester tests clean.
- Place on a cooling rack for 5 minutes, then remove the sides of the pan.
- Let cool, until at least lukewarm.
- Torte may be served directly from the springform pan bottom or turned out to a serving dish, using the technique described in the blog on removing cakes.
- Serve either plain, with whipped cream, or with a whipped cream / crème fraiche mixture.
- Torte may be left at room for 2 days, refrigerated for 4 days, or well-wrapped and frozen.
Notes: 1 The original recipe called for either an 8-, 9-, or 10-inch springform pan. I think the 9†is the perfect size for this torte, although the 8†will work. A 10†is not recommended.
