This Plum Torte recipe is the most requested and most published recipe in the New York Times, appearing a total of 12 times. It’s so popular, and so loved, that when Amanda Hesser came to write The Essential New York Times Cookbook and she asked readers for suggestions on what recipes to include 247 people contacted her and raved about this recipe. If that’s not a singing endorsement I don’t know what is!
I have to agree with those people because quite honestly this is a delicious cake, and better yet it is so deliciously simple! The only downside, in my eyes, is that it’s not the most attractive of cakes. But, considering this cake isn’t likely to last too long before it’s gobbled up, I don’t think that really matters!
I’ve seen photos of this torte with plums perfectly perched on top, but each time I’ve made this, this being the second time, the cake has batter has greedily gobbled the plums up inside with only little glimpses of the beautiful plummy goodness hidden within. Granted I have perhaps used heavier plums, having selected beautiful Blood Plums, but appearance is of little importance when something tastes good.
So tell me, is how food looks or how it tastes more important to you?
Adapted from the famous New York Times Purple Plum Torte
10 mins Prep Time
50 mins Cook Time
- 1 cup of plain (all purpose) flour
- 1 tsp of baking powder
- large pinch of salt
- 1 cup of sugar, plus 1 tablespoon extra for the topping
- 115 grams of butter, at room temperature
- 2 large eggs
- 12 blood plums, halved and pitted
- 2 tsp of fresh lemon juice
- Preheat the oven to 180 and grease a 22cm spring form tin.
- Cream the butter and sugar until light and creamy. Add the eggs and sift in the flour and baking powder and mix to combine.
- Spoon the batter into the spring form pan and smooth on top, covering with the plums. Sprinkle the plums with the lemon juice and the extra sugar.
- Bake for 45 to 50 minutes, or until a cake tester inserted into the middle comes out cleanly. Cool in the tin for 10 minutes before removing.
The original recipe uses cinnamon. I have made it both with and without the cinnamon and find I prefer it without. If you choose to add the cinnamon the recipe suggests 1 tbsp. This cake is also suitable for freezing.