This torte is soon to become your go-to dessert for in-season produce. Plums are perfect, but use whatever you have on hand. It is by far the easiest and yet most impressive fruit dessert to have in your repertoire. The recipe has been around a long time since Marian Burros from The New York Times made it famous. I’ve made some slight adjustments in my recipe, below.
In true Bake Like A Champ fashion, the recipe comes together seamlessly and quickly. It shouldn’t take longer than 20 minutes to put together, which is perfect when you don’t want to spend your whole summer in the kitchen.
Plum Torte Recipe
Recipe adapted from The New York Times
1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1/4 teaspoon salt
1 cup (200 grams) granulated sugar plus 2 tablespoons
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple plums, halved and pitted
1 teaspoon ground cinnamon
- Heat oven to 350°F. Grease a 9-inch springform pan (or an 8- or 9-inch cake pan, gratin dish, or similar).
- Whisk together flour, baking powder and salt in a medium bowl.
- In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into the pan and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with cinnamon and then remaining sugar.
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes.
- Once cool, remove from pan. Sprinkle with powdered sugar if you’d like.
Do ahead: The torte can be made a day in advance, making it perfect for entertaining. The plum juices actually settle and create a jammy goodness that I think is better on the second day anyway.