The Famous NY Times Plum Torte Recipe
For a recipe that uses pantry ingredients and is so forgiving, the end result is absolutely delicious. It is a must-try for bakers of all skill-levels.
- White Sugar – 150 grams | 3/4 cup
- Unsalted butter softened – 115 grams | 1/2 cup
- All-purpose flour sifted – 60 grams | 1/2 cup
- Almond flour sifted – 48 grams | 1/2 cup
- Baking Powder – 4 grams | 1 teaspoon
- Pinch of salt optional, but I always include it in my desserts
- 2 eggs
- 8-10 purple plums halved and pitted
- For Topping – 2 tbsp sugar 1 whole lemon juice, and 1 tsp cinnamon
Heat oven to 180 C / 350 F.
Cream the sugar and butter in a bowl for a few minutes. Add the flours, baking powder, salt and eggs and beat well till just incorporated.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place (don't push) the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake for 1 hour. Remove and cool to lukewarm and serve. You can serve it with whipped cream, but I really love this cake just plain, in all its simple glory.
Note 1 - Since metric measurements provide the most accurate, easy to replicate results, but cup and spoon measurements are just easier to work with when you’re short on time, I’ve just included both here.
Note 2 - The recipe is simple, fast, and very forgiving. You can substitute plums for peaches, nectarines, apricots, or cherries.
Note 3 - If you don't have almond flour on hand, just use 1 cup of AP flour instead of 1/2 AP Flour and 1/2 Almond Flour.