THAT Plum Torte, My Way — Marissa Rothkopf Bates

Sep 10

Sep 10 THAT Plum Torte, My Way

Marian Burros’ plum torte is legendary for very good reason. It’s delicious, mindlessly easy to make and adaptable to the seasons (No plums? Why not try nectarines?) or mood (Need chocolate? Forget the plums, chunk up some chocolate.) This cake also has the ability to impress, in the same way that a little black dress does. Effortless elegance.

Italian prune plums are traditionally used. The ovoid, deep purple plums have a short season, which inextricably links this cake to September for me: afterschool snacks, the dessert I bring to any Jewish High Holy Day gathering I’m invited to, and also my mom’s birthday (my parents loved this cake and many were made, delivered and “glormed up,” as my mom would say).

Did I mention it’s easy? Go put some butter on the counter to soften. You’ll be eating cake very soon.

My version is tweaked slightly from Ms. Burros, and I offer you up some variations. However, if you want to be a purist, here’s the original, c/o The New York Times.

Also: I never-ever make just one. I always double the recipe. Give one to a neighbor. Make a friend. Or just freeze it and have one at the ready for when the mood strikes.

Very Versatile Plum Torte

Makes 1 cake (…but it easily doubles…)

What You Need:

4 ounces butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

10-12 Italian prune plums, sliced lengthwise and pits removed

granulated sugar, for sprinkling

Lemon juice for sprinkling

What You’ll Do

Preheat the oven to 350 degrees F.
Butter and line with parchment paper an 8-, 9- or 10-inch springform pan.
Using a stand mixer (or hand mixer, or wooden spoon…), cream the butter, sugar and vanilla until it turns light and creamy, about 1 minute. It will take longer if you didn’t really soften up the butter, like I asked you to…)
Add the eggs and mix until blended. Scrape the bowl, and mix for a further 30 seconds.
Add the flour, baking soda and salt and mix until creamy and smooth, about 1 minute. Scrape the bottom again. You know the drill.
Dollop the mixture into the prepared pan and smooth it evenly. Place the plums or other topping evenly on top of the batter. You can make a pretty pattern, but the fruit tends to sink, so you might be disappointed in the end. Sprinkle a few teaspoons of sugar on top, then squeeze about a tablespoon of lemon juice across the top. There are people who use cinnamon too. I’m NOT that person. I would’ve been kicked out of my parent’s house.)
Bake for 45 to 60 minutes, depending on which pan you used. It should be a light golden brown and the cake should spring back when touched lightly.