Plum Torte

Plum Torte

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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