Original Plum Torte Recipes
ORIGINAL PLUM TORTE
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
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
NEW AGE PLUM TORTE
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
ORIGINAL PLUM TORTE
Steps:
- 1. Preheat oven to 350 degrees. 2. Cream sugar and butter in a bowl. Add 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, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste. 4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve. 5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.
PLUM TORTE
So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.
Provided by Frankie
Categories Desserts Cakes Torte Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
- Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
- Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 37.8 g, Cholesterol 71.4 mg, Fat 13 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 97.6 mg, Sugar 24 g
PLUM TORTE WITH PEELED ITALIAN PLUMS
This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.
Provided by Marianne
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
- Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
- Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 28.5 g, Cholesterol 30.6 mg, Fat 6.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 115.1 mg, Sugar 11.5 g
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