Plum Torte 2022
For many in the northeast, late summer/early fall baking always includes the simple, yet wonderful Plum Torte from Marian Burros of the New York Times. According to the paper, this recipe was printed annually from 1983 to 1989, and there was an uproar when they stopped. To pick up where the Times left off and try and convince more home bakers to make this an annual tradition, I am re-posting the recipe from last year (9/2/2021).
The base of the torte is a simple butter cake that rises to envelop the Italian plums, which are only available for a brief period in September. I’ve also recently made it with beautiful yellow Shiro plums from my favorite farmers market fruit vendor. The taste was similar but the golden-yellow plum halves blended with the batter to create a distinct and lovely appearance.
In the past, I would finish the torte with a light dusting of confectioners’ sugar just prior to serving. To provide more elegance this year I’ve lightly brushed the top with an apricot glaze, which in addition to being a special finishing touch offers a delicate hint of apricot flavor.
As noted in the 2021 post, the timing of Italian Plums’ appearance often coincides with Rosh Hashana, making this a perfect dessert for the elaborate first evening’s dinner. However, with the holiday falling toward the end of September this year, the Italian plums may be difficult to find. I suggest picking them (or another small plum such as Shiro) up this week if you find them and storing in your refrigerator. Or, bake the torte, wrap it well and freeze it. I’ve experimented, and it freezes beautifully.
My version of the recipe below, includes a more detailed set of instructions than those in the original New York Times version.
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
Finishing: (optional)
¾ cup apricot preserves
Water, as needed
Special Tools and equipment needed:
- 9†spingform pan1 or 9†by 2†cake pan
- Stand mixer with paddle or handheld mixer
- Melon baller
- Pastry brush
Pre-recipe preparations:
- Butter the pan, line the bottom and sides with parchment paper, butter the paper.
- Rinse and pit 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 an additional 15 minutes.
- If used springform, gently place cooling rack on top of cake, invert, remove parchment bottom, place serving plate on the bottom and invert again, so the torte is right side up.
- If used cake pan, place cooling rack over pan, invert, remove parchment bottom, place serving plate on the bottom and invert again, so the torte is right side up
- For apricot glaze, heat the preserves in small sauce pan and strain. Place back in sauce pan and heat to the simmer, adding just enough water to make a liquid, loose glaze. Gently dab on the torte, letting the glaze fall off the pastry brush. Do not use painting motion or the glaze will lose its shine.
- If skipping the glaze, dust lightly with confectioners’ sugar just prior to serving.
- 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.
