Plum Torte

Gabe and I just got back from our honeymoon at last: a whirlwind trip to London and Paris! We also celebrated our one-year anniversary and Gabe’s completion of the California Bar Exam, so we killed three birds with one stone.

Speaking of stones, I spent the weeks before our trip practically swimming in stone fruit. Peaches, plums, nectarines, you name it! I ate most of it raw, but sometimes it was just a wee bit too much to handle. So I turned it into dessert.

This plum torte recipe from the New York Times is quite famous but new to me. It’s a great way to use up a bounty of summer fruit. Shortly before we left for Europe, I gave it a whirl, baking an assortment of 10 plums into a delightful torte.

And then just a mere week later, I saw a very similar cake at one of Ottolenghi’s  London delis. So I ordered a ginormous slab of it and ate the entire thing while sitting on a patch of grass outside Buckingham Palace. I could barely move afterwards, but it was totally worth it. Gotta catch that summer stone fruit while you can!

Plum torte

Plum torte

Plum torte

Plum Torte

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • pinch of salt
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 12 small plums (or 8-10 larger ones), halved and pitted
  • 1 tsp. cinnamon mixed with 1 Tbs. sugar

Preheat oven to 350° F. In a small bowl, whisk together flour, baking powder, and salt. Place granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 2-3 minutes or so. Add the eggs one at a time, and mix on medium speed (scraping the bowl occasionally) until well combined. Add the dry ingredients and mix on low until just combined. The batter will be thick.

Transfer batter to a 9-inch springform pan and spread it out evenly. Gently press the plum halves into the batter. Sprinkle the cinnamon sugar mixture over the top. If your springform pan has a tendency to leak, place it on a large jellyroll pan. Bake the cake until a toothpick inserted in the cake (not inserted into a plum) comes out clean, about 50-60 minutes.

Remove from oven and let cool on a rack. Serves 8-12.

Source: Very slightly adapted from Marian Burros and the New York Times via Smitten Kitchen.

Advertisements