New York Time’s Original Plum Torte
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I love entertaining guests at home, and I’m always looking for easy and delicious recipes, appetizers, entrees, or desserts. While browsing for some inspiration, I stumbled on this recipe from New York Times, an Original Plum Torte by Marian Burros. This recipe is so good; the Times published it every September from 1983 to 1989!
What is the difference between Cake and Torte? Although both of them are very similar, there are some differences between them. One of the main differences is the ingredients used in them. While a cake uses eggs, sugar, and flour, a Torte uses heavier ingredients and lesser flour than cake and, in some instances, no flour. While cakes can be lighter and fluffier, Tortes tend to be heavier, don’t rise as much as cakes, and have a crumbly texture.
Ingredients in this Plum Torte:
- Plums: The star of this dish, juicy plums, that gorgeous color they bring to this torte when baked is unreal! Look for ripe and juicy plums.
- All-Purpose Flour: I have used 1 cup flour, and it turned out perfectly.
- Granulated Sugar: Perfect amount of sugar to balance the slight tartness from the plums
- Eggs: To add richness and blend everything.
- Ground Cinnamon: The cinnamon is my addition to this recipe. The warmth from the cinnamon gives a very earthy feel to this torte.
- Butter: Half a cup of butter adds the perfect amount of creaminess.
- Baking Powder: A teaspoon used as the rising agent.
Looking for some other sweet recipes? Check these out:
- Pineapple Cake
- Rice pudding / Kheer
- Warm spiced Apple and Rhubarb Crisp
- Cream Cheese & Starwberry Cannolis
If you have tried this recipe and enjoyed it, do leave a comment and rate! It helps me reach a further audience! Don’t forget to share your creations with me on Instagram using the hashtag #aforappetite .
Original Plum Torte by Marian Burros
Ingredients
- 6 Large Plums, pitted and halved check notes
- 2 Eggs
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 3/4 to 1 cup Granulated Sugar
- 1 tsp Ground Cinnamon (optional)
- 1 tsp Baking Powder
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prep a nine or 10-inch Springform pan slightly with butter and set aside.
- In a mixer, cream together sugar and butter. When smooth and creamy, add the eggs , flour, salt, baking powder, and cinnamon. Mix till combined.
- Pour this batter into the springform pan and level out with a spatula. Layer the halved plums, skin side up , into the batter. Sprinkle a tsp of sugar on top.
- Bake the torte for approximately 1 hour, till the plums juice bubbles up, and the torte is cooked inside and browned slightly on the outside.
- Remove from the oven and let cool a bit. Then, slowly release the torte from the pan. Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
