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Original Plum Torte

Indulge in Original Plum Torte: A Simple Treat Awaits

Discover the irresistible Original Plum Torte, a delightful blend of buttery cake and sweet-tart plums.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Torte
  • ¾ to 1 cup sugar Adjust based on the plums' natural sweetness
  • ½ cup unsalted butter, softened Use unsalted for better salt control
  • 1 cup unbleached flour, sifted Sift after measuring for lighter cake
  • 1 teaspoon baking powder Ensure freshness for optimal results
  • a pinch salt (optional) Skip if using salted butter
  • 2 eggs Use room temperature eggs for easier incorporation
  • 24 halves pitted purple plums Substitute with seasonal fruits if needed
  • sugar, lemon juice, and cinnamon for topping Adjust to flavor preference

Equipment

  • Mixing Bowl
  • Electric mixer
  • springform pan
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream together ¾ to 1 cup of sugar and ½ cup of softened unsalted butter until light and fluffy.
  3. Incorporate 1 cup of sifted unbleached flour, 1 teaspoon of baking powder, and 2 room temperature eggs to the creamed mixture.
  4. Grease your springform pan and spoon the batter into it.
  5. Arrange 24 halved pitted purple plums skin side up on the batter and sprinkle with sugar, lemon juice, and cinnamon.
  6. Bake for approximately 1 hour, checking for doneness.
  7. Allow to cool for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store tightly wrapped in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

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