NYT Plum Torte
First printed in the New York Times in 1983, and each of the next seven years thereafter, this simple torte became the newspaper's all-time favorite recipe.
- 1 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of salt
- 1 cup granulated sugar later versions reduces to 3/4 cup sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 12 small purple Italian plums, halved and pitted
- 2 tsp. fresh lemon juice
- Ground cinnamon and sugar
- Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time, scraping down the bowl. Add dry ingredients, mixing until just combined.
- Spoon batter into an ungreased 9-inch spring form pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with a bit of lemon juice, then cinnamon and sugar.
- Bake until cake is golden and a toothpick inserted into the center comes out free of batter (some plum juice allowed), about 45 to 50 minutes. Cool on rack.
- Refrigerate or freeze, if desired. Or serve with whipped cream or ice cream. To defrost, reheat briefly at 300 degrees.