This Plum Torte adapted from the New York Times is hands down one of the most essential desserts you have to have in your rotation. If you have not already heard of it you should definitely give it a try before the the plum season is over. It is the best late summer or early fall cake, pie, torte you will make! It is adapted slightly from the New York Times recipe that was first published in 1983. There are only eight ingredients, seven of which you probably have around. It comes together in one bowl with no special equipment needed.
The original recipe can also be found here. I adapted this by using slightly less butter and sugar. I also simplified it by melting the butter to avoid the need for a mixer. Additionally, I tested it with regular plums as well as gluten free flour and dairy free butter for those of you with food sensitivities.
This Plum Torte recipe is so quick and simple to put together. It is a lovely treat for a brunch, afternoon picnic or after a fall dinner. Save this recipe for the next time you are having guests or just because it is so good when you are craving a little something sweet and jammy. You have the option to serve it warm or at room temperature. The cake is also excellent served cold after it has chilled in the fridge overnight (because the juices settle in). This makes it a great make ahead dessert option.
- 1 cup all-purpose flour tested with Bob's Red Mill Gluten Free 1-1 Flour
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter melted (dairy free butter works as well , I tested this with earth balance)
- 2 large eggs
- 6-12 plums (depends on the size) pitted and cut into halves or quarters I used 6 larger plums and made 24 quarters or the original recipe calls for 12 smallish purple Italian purple plums, halved
- 1 teaspoon or cinnamon and sugar for sprinkling about 3/4 tsp of sugar + 1/4 tsp cinnamon
- Heat oven to 350°F
- Melt butter in a medium mixing bowl
- Whisk in sugar
- Whisk in eggs one at a time
- Fold in flour, salt and baking powder mixing until just combined
- Spoon batter into a lightly ungreased 9-inch springform pan and smooth the top (if you do not have a spring form pan you can use a regular 9 inch cake pan with parchment paper)
- Arrange the plums, skin side up, all over the batter, covering it
- Sprinkle the top with cinnamon and sugar blend
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes
- Cool on rack
- Note: Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.