Description
A rustic and delightful New York Times Plum Torte featuring a buttery cake base topped with juicy, cinnamon-spiced plums. This simple yet elegant dessert blends tart fruit and sweet, tender cake, perfect for any season.
Ingredients
Scale
For the Cake 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) and butter a 9-inch springform pan to prevent sticking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Gently fold in the all-purpose flour, baking powder, and salt until just combined to avoid overmixing.
- Assemble the torte: Spread the batter evenly into the prepared springform pan. Arrange the halved plums cut-side down on top of the batter, gently pressing them into the surface. Squeeze the juice of half a lemon evenly over the fruit to brighten the flavors. Mix the remaining tablespoon of sugar with ground cinnamon and sprinkle it generously over the plums.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes, or until the torte is 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. Serve warm, at room temperature, or chilled after refrigerating overnight for a firmer texture.
Notes
- Depending on the size of the plums, adjust the quantity between 6 to 12 halves to cover the cake evenly.
- Pitting and halving the plums carefully ensures even ripening and flavor in each bite.
- The lemon juice helps prevent the fruit from browning and adds a subtle tang to balance the sweetness.
- This torte can be enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
