Description
This classic New York Times Plum Torte is a moist, buttery cake topped with sweet and tangy plums, enhanced by a hint of cinnamon and lemon juice. The torte features a tender crumb with a beautifully caramelized fruit layer on top, making it a perfect dessert for any season.
Ingredients
Scale
Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Fruit Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 tablespoon granulated sugar (for topping)
- 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.
- 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, mixing well after each addition to ensure they are fully incorporated. Gently fold in the all-purpose flour, baking powder, and salt just until combined, taking care not to overmix.
- 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. Drizzle the juice of half a lemon over the plums. In a small bowl, combine 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon and sprinkle this mixture evenly over the fruit.
- 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 in the center comes out clean.
- Cool and serve: Remove the torte from the oven and let it cool on a wire rack for at least 30 minutes before removing from the springform pan. Serve warm, at room temperature, or chilled after refrigerating overnight for a firmer texture.
Notes
- You can adjust the number of plums depending on their size to cover the batter adequately.
- Using a springform pan makes it easier to release the torte without damaging its delicate edges.
- For added flavor, you can sprinkle a little powdered sugar on top before serving.
- The torte keeps well in the refrigerator for up to 3 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
