Famous Plum Torte🌸

Name: Plum Torte
Yield: 4 servings
Ingredients: ¾ cup sugar; ½ cup unsalted butter, at room temp; 1 tsp baking powder; ¼ tsp kosher salt (half as much if using fine table salt); 2 eggs, large, at room temp; 1 cup flour; 12 small purple plums, halved and pitted (you can replace some of the plums with peach chunks); 1 tsp cinnamon; 2 tsp freshly squeezed lemon juice; 2 tbsp sugar

Written by Ellen Published on August 31, 2019 in Breads and Muffins, Breakfast and Brunch, Dessert

This simple yet elegant plum torte isn’t just any cake—it’s the famous recipe first published by the New York Times in 1983, and it became so beloved that they brought it back year after year. With just a handful of basic ingredients, this torte allows the plums to truly shine, creating a dessert that’s both humble and unforgettable. 🍇🌿

One of the best things about this recipe is how easy it is to memorize. You don’t need fancy ingredients or complicated techniques; everything comes together effortlessly. Each time I make it, I consider doubling the batter. But as soon as it comes out of the oven, I realize: there’s no need to change a thing. The proportion of juicy, sweet plums to tender, buttery batter is spot-on, creating a perfect balance in every bite. ✨

That said, I do sometimes add my own twist. This time, I included a few peach slices along with the plums. The combination of peach and plum adds a delightful burst of flavor and a beautiful color contrast. I also adjusted the salt slightly and streamlined the mixing process (no need for an extra bowl—my version simplifies the method while keeping the integrity of the original intact). 🍑💫

So, if you’re looking for a dessert that’s elegant, effortless, and truly timeless, give this iconic plum torte a try. It’s one of those rare recipes that never needs to be changed, but always welcomes a little creative flair. 💛

Yields4 Servings

¾ cup sugar

½ cup unsalted butter, at room temp

1 tsp baking powder

¼ tsp kosher salt (half as much if using fine table salt)

2 eggs, large, at room temp

1 cup flour

For topping the cake:

12 small purple plums, halved and pitted (you can replace some of the plums with peach chunks)

1 tsp cinnamon

2 tsp freshly squeezed lemon juice

2 tbsp sugar

Preheat oven to 350°F.

In a bowl of your stand mixer cream the butter, sugar, salt and baking powder on high speed until light and fluffy, be sure to stop the mixer and scrape up the sides of the bowl. Add the eggs, one at a time, and beat on medium speed until smooth.

Stop the mixer and sift all of the flour into the bowl. Mix on low speed until the batter is just incorporated, not any longer. Pour the batter into an ungreased 9-inch springform pan.

Arrange the plums (and peaches, if using) skin side up over the cake. Sprinkle the cake with cinnamon, lemon juice and 2 TBSP sugar.

Bake in preheated oven for 40-50 minutes (mine was ready right at 40 minutes) until the toothpick comes out clean. The internal temperature should be around 204-206° (with a digital thermometer inserted into the middle of the cake, avoiding touching the bottom of the pan.) Just be sure to avoid 212°F and beyond, since that's the temperature that water turns to steam, which means you'll start losing precious moisture fast.

Cool before serving.

Notes:

This cake tastes even better the next day.

It will seem like there is very little batter. But the cake will rise as it bakes and the proportion of batter to fruit is simply perfect.

Do not grease the pan, this will prevent the cake from rising properly.

Ingredients