Original Plum Torte Recipe Ny Times

ORIGINAL PLUM TORTE

Original Plum Torte image

The Times published Marian Burros's recipe for Plum Torte every September from 1983 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. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Categories breakfast, brunch, easy, weekday, times classics, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.)

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams

ORIGINAL PLUM TORTE RECIPE (NY TIMES)

Original Plum Torte Recipe (NY Times) image

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/2 cup butter, unsalted
1 cup flour, sifted
1 teaspoon baking powder
1 pinch salt, optional
2 eggs
12 purple plums, halved
1 sugar, cinnamon, lemon juice

Steps:

heat oven to 350
cream sugar and butter; add flour, baking powder, salt, and eggs. Beat well.
Spoon batter into springform, place halved plums on top, sliced side down.
sprinkle with sugar and lemon juice, depending on sweetness of fruit
sprinkle with cinnamon to taste (approx 1 tsp)
bake approx one hour
can be frozen, thawed and reheated in 300 oven

NEW AGE PLUM TORTE

New Age Plum Torte image

Provided by Marian Burros

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup unsalted butter
3/4 cup plus 2 teaspoons sugar
1 1/2 ripe medium bananas broken into large chunks
1 cup unbleached flour, sifted
1 teaspoon baking powder
1/2 cup egg substitute
24 halves ripe pitted prune plums
1/2 lemon
1 teaspoon cinnamon, or to taste

Steps:

Preheat oven to 350 degrees.
Beat the butter, 3/4 cup of the sugar and bananas with electric mixer until well blended. Beat in flour, baking powder and egg substitute until well blended.
Spoon batter in 8- , 9- or 10-inch ungreased spring form. Arrange plum halves skin side down; sprinkle with 2 teaspoons of sugar -- more if plums are very tart -- a few squeezes of lemon juice and about 1 teaspoon cinnamon -- more if you like cinnamon.
Bake one hour, approximately. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve.
To serve torte that was frozen, defrost and reheat briefly at 300 degrees.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 57 milligrams, Sugar 28 grams, TransFat 0 grams

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