Plum Torte

This is a very popular recipe . . . because it's simple and delicious.  I've reformatted the recipe to make it easier for me to use and reduced the sugar by a few tablespoons.
  • The first time I made this, I ran out of sugar, and substituted ¼ cup brown sugar, and it came out fine. This time I used all white sugar and it worked again.
  • The recipe calls for 1 cup sifted flour the first time, which was probably foolish. This time I did not sift the flower before measuring, but I also did not pack the flour into the measuring cup. The first time, the batter rose up and completely covered the plums; this time it did not.
  • Some versions of this recipe say to place the plum halves skin side down and others say skin side up. I tried skin side down the first time and skin side up this time.
  • The torte can be frozen after baking and cooling. It should be double wrapped in foil and then placed in a plastic bag. To serve, just defrost and warm it up in a 300° oven.
Adapted from The New York Times. Searching online, I've learned that it's in two Marian Burros cookbooks: Cooking for Comfort and The New Elegant But Easy Cookbook.
1 cup sifted flour
1 teaspoon baking powder
pinch of salt
1 stick butter (½ cup)
¾ cup sugar
2 eggs
12 Itallian prune plums, washed, halved, and pitted
1 teaspoon (or more) cinnamon
  • Move oven rack to the lower third of the oven. Preheat oven to 350°.
  • Sift together the flour, salt, and baking powder. Set aside.
  • Cream the butter and sugar (minus one tablespoon, which you should save for later).
  • Add the eggs one at a time.
  • Add one third of the dry ingredients. Blend well. Repeat two more times until all the dry ingredients are incorporated.
  • Place batter into an ungreased 9- or 10-inch springform pan.
  • Arrange the plums, skin side down, on top of the batter.
  • Mix the cinnamon and the reserved tablespoon of sugar. Sprinkle mixture over the plums.
  • Bake 40-50 minutes until the center tests done.
  • Cool to room temperature.

1 comment:

Sherry said...

Based on my Massive Baking Experience, "one cup flour, sifted" usually means you measure out one cup of flour, then sift it. Putting a comma in the phrase makes this much clearer, IMO. "One cup sifted flour" means you sift, then measure. Although I don't know why anyone is sifting flour any more because it's all presifted nowadays, I believe.

Maybe putting the plums on skin side down makes them like wee boats floating on the batter. Maybe.

Nice recipe, though.

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