by Marian Burros, NY Times recipe, collected by Debra Stoleroff
This recipe was published in the NY Times and apparently is the most requested recipe in NY Times history. The creator of the recipe, Marian Burros, included plums as the fruit. What I like is the flexibility of the recipe. One can substitute the plums with any seasonal fruit (fresh, canned or frozen). So I have renamed Ms. Burros’ plum torte recipe, Fruit Torte but kept the recipe as it was published. – Debra Stoleroff
NOTE: Purists would not call this recipe a torte. It is more like an upside-down cake.
Ingredients
Yields: 8 servings
- 3/4 to 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 24 halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
Preparation
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
- To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
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