Original Plum Torte

This recipe for Plum Torte is one of Marian Burros' favorites. But since plum season is so short, you can easily swap out blueberries, apples or peaches.
By / Photography By Brent Harrewyn | November 21, 2016

About this recipe

When Amanda Hesser was compiling The Essential New York Times Cookbook in 2010, she solicited input from readers, and thousands of people submitted Marian Burros’s plum torte as one of their favorites. This classic recipe appeared in the Times eight years running. “I never tire of this! But since plum season is so short, you can easily swap out blueberries, apples or peaches. The torte freezes beautifully, so make a few ahead of time and reheat them in the oven.” This recipe first appeared in Elegant but Easy


Yields 8 servings

1⁄2 cup (1 stick) unsalted butter, softened
3⁄4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
12 ripe plums, halved and pitted
1 teaspoon cinnamon, or more to taste

Arrange a rack in the lower third of oven. Preheat oven to 350°.

Cream butter and 3⁄4 cup sugar. Add flour, baking powder, eggs and salt. Beat to mix well. Spoon the batter into an ungreased 9- or 10- inch springform pan. Cover the top with plums, skin-sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons sugar and sprinkle over the top. Bake for 40 or 50 minutes, until a cake tester in- serted in the center comes out clean. Remove torte from the oven and let cool; refrigerate or freeze if desired. To serve, let the torte return to room temperature and reheat at 300° until warm. Serve plain or with vanilla ice cream or fresh whipped cream. 

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