Description
This New York Times Plum Torte is a simple yet elegant dessert featuring a tender buttery cake topped with sweet and tangy plum halves. Infused with cinnamon and a hint of lemon juice, this torte offers warm, comforting flavors perfect for any season. The moist cake base beautifully complements the caramelized plums, creating a delightful treat that’s easy to prepare in under an hour.
Ingredients
Scale
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
Fruit 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 thoroughly to prevent sticking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Gently fold in the flour, baking powder, and salt until just combined to avoid overmixing.
- Assemble the torte: Spread the batter evenly in the prepared springform pan. Arrange the plum halves cut-side down on top of the batter, gently pressing them into the surface. Squeeze the juice of half a lemon evenly over the plums. Combine the remaining tablespoon of sugar with the ground cinnamon and sprinkle this mixture generously over the fruit.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The torte is done when it turns 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 if refrigerated overnight for a more set texture.
Notes
- Adjust the number of plums based on their size to cover the batter completely without overcrowding.
- Using ripe but firm plums ensures they hold their shape well during baking.
- For a dairy-free version, substitute butter with a plant-based margarine.
- The lemon juice prevents the plums from oxidizing and adds a bright flavor contrast.
- Allowing the torte to cool completely enhances the flavors and texture.
