This iconic plum torte is the most frequently requested and most frequently published recipe in the New York Times. The original recipe for plum torte, was developed by Marian Burros, a cookbook author and food columnist for the New York Times.
I was not able to find the Italian prune plums that Marian Burros recommended so I substituted red plums. There are so many varieties of plums. I encourage you to experiment with what is available and fresh to you locally.
The plum torte is a simple butter cake with creamed butter and sugar, eggs and flour. The blended ingredients are baked in a springform pan. The prunes are pitted and left in large pieces or halves, depending on the size of the plum, and placed on top of the cake. A little squeeze of lemon and a sprinkle of cinnamon and sugar on top and then in the oven it goes to bake for about 45 minutes until browned and bubbling.
This is a great dessert cake served warm and even better for breakfast the next day.
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