Plum Torte
 
Prep time
Cook time
Total time
 
Packed full of dark Italian plums or black plums, this fruity late summer torte is perfect as a morning or coffee cake or afternoon snack. The torte is just lightly sweetened with a dash of cinnamon and lemon to enhance the flavor of the ripe plums.

This recipe is adapted from The New York Times’ Original Plum Torte which was first published in 1983. The torte is actually a cake or coffeecake with is easily adaptable using other stone fruits such as apricots or nectarines or berries.
Recipe type: Dessert | Butter Cake | Plum
Serves: 6 to 8 servings
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
Topping:
  • About 8 to 12 black plums or Italian plums, rinsed, dried, halved, and pitted. The plums should be ripe yet still firm.
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Prepare one 8 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: The original recipe from The New York Times indicates an 8 inch, 9 inch or 10 inch pan. I used an 8 inch springform pan to make a deeper cake. The baking time given below is based on an 8 inch pan. You may need to adjust the baking time if you use a 9 or 10 inch pan.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time; add vanilla with the second egg, beating until thoroughly mixed.
  4. With the mixer on low speed, add about one half of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the last portion of the flour, mixing just until blended. The batter will be thick.
  5. Spoon the batter into the prepared pan and smooth the surface with a small offset spatula or the back of a large spoon.
Topping:
  1. Arrange the plum halves on top of the batter. Tip: I used 8 large black plums and because the plums were fairly large I cut each plum into quarters. Use as many plums as you need to cover the top yet leave a small gap between each plum.
  2. Sprinkle the lemon juice over the entire top of the batter and plums.
  3. In a small bowl stir the sugar and cinnamon together, and then sprinkle over the top of the batter and plums.
  4. Bake: Bake 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Adapted From The New York Times’ Original Plum Torte
Recipe Notes
Pan: One 8 inch springform pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and room temperature or refrigerate

Help: Cake Hints and Tips
Recipe by at https://thebakingpan.com/recipes/cakes/plum-torte/