Sunday, March 26, 2017
Original Plum Torte
Time 1 hour 15 minutes
Yield 8 servings
310 ratings *****
The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all.
Featured in: Eating Well.
¾ cup sugar
½ cup unsalted butter
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
24 halves pitted purple plums
Sugar, lemon juice and cinnamon for topping
1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a spring form 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.
4. Bake one hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
5. To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
To freeze, double-wrap the tortes in foil, place in a plastic bag and seal.
Nutritional analysis per serving
278 calories, 13.3 grams total fat, 7.6 grams saturated fat, 99 milligrams cholesterol, 56 milligrams sodium, 3 grams protein, 38 grams carbohydrate