This plum torte is the most requested recipe from The New York Times. And with good reason. An easy yet elegant way to indulge in summer that’s made with a handful of everyday pantry ingredients.
- Quick Glance
- 15 M
- 1 H, 30 M
- Serves 8
Special Equipment: 9-inch (23-cm) springform pan
Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
In a large bowl, combine the flour, baking powder, and salt.
In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.
Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.
Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.
Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold. Originally published October 24, 2010.
Recipe Testers' Reviews
Everyone who tried this plum torte proclaimed, "MMMMmmm!" It was a big hit! The plums were beautifully tart and the cake was moist and sweet. One of my testers who "doesn't like plums" loved it and lapped it up. Definitely a keeper.
It was fast and easy to put together.
I used about 5 red plums. Normally for a plum tart my instinct would be to use prune plums, but I couldn't find them at the grocery store, so I used the large round red plums. They were delicious when cooked! I cut them into small wedges and placed them in concentric circles. It looked beautiful!
I didn't use the lemon juice. My plums were quite tart and I'm glad I decided to omit it because the final torte had the perfect balance of sweet and tart.
I sprinkled the cinnamon and sugar on the tart as instructed, but I think next time I will mix the cinnamon and sugar together and then sprinkle it as it would look nicer. The brown cinnamon on top isn't super appealing. I think it would be great with any kind of fruit you have on hand, so it's worth keeping this recipe on hand for the summer.
This is the first plum dessert I've ever made. Which is kind of surprising as I am married to someone who LOVE plums. And this dessert will without question be made again. It was shockingly easy.
Even with cutting and pitting the plums, it may have taken me only 15 minutes to assemble the dessert. It was golden brown with bubbling fruit when I took it out of the oven. And it smelled heavenly. We had it for dessert last night and we both were so excited at how delicious this was! Its appearance is rustic. I wouldn't say it's a pretty dessert. But it's beautiful in its own way.
I CRAMMED as much fruit as I could in the pan but simply could not fit more than 6 plums in there. I sprinkled the cinnamon through a sieve and half a teaspoon more covered the whole torte. More than that would have been bitter.
That said, I loved the end result and will happily make this again!