Plum Torte With Peeled Italian Plums Recipes

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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

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

ITALIAN PLUM TORTE WITH TANTALIZING PLUM GLAZE A PURELY MAGICAL DESSERT



Italian Plum Torte with Tantalizing Plum Glaze A Purely Magical Dessert image

This is a plum studded buttery dessert that is simple yet elegant, sweet yet sour, mundane yet magical. The caramely plums embed in the moist cake and the juice seeps out and becomes one with the cake.

Provided by Marisa Franca @ All Our Way

Categories     cake upside-down cake     Dessert. sweets. tart     fruit     torte

Time 1h5m

Number Of Ingredients 24

For the Plums (Place:)
6 Tablespoons unsalted butter
1 cup packed light brown sugar
1 Tablespoon brandy
8 plums (about 2 lb., halved, pitted, and cut into slices (If you have too many save the extra for the glaze))
For the cake (whisk:)
1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Cream:
6 Tablespoon unsalted butter (softened)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup shaved almonds (lightly toasted)
Whipped cream or crème fraîche
Glaze:
3 1/2 cups peeled (pitted, and sliced large red or purple plums)
1/2 cup sugar
1 Tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon ground cloves

Steps:

  • Heat oven to 350 F.
  • Spray pan with vegetable spray.
  • For the plums, place 6 Tablespoon butter in an 8-inch-square pan, or 9-inch-round, 2-inch deep cake pan, or an 8-inch springform pan. If using springform pan be sure to wrap the outside with foil. Place the pan in the oven to melt the butter, 4-5 minutes. Remove pan from oven; stir 1 cup brown sugar and brandy into the melted butter in pan.
  • Overlap plum slices in rows if using a square pan or in a circle around the edge if using a round pan. Repeat in smaller circle in center to cover the bottom of pan.
  • For the cake, whisk together flour, baking powder, cinnamon, and salt.
  • Cream softened butter in a large bowl with electric mixer until butter is light and fluffy, 5 minutes.
  • Add 1 cup granulated sugar; cream until sugar dissolves, about 5 minutes more. Add eggs and vanilla; beat until combined.
  • Add dry ingredients to creamed mixture alternately with milk, using a whisk to avoid overmixing. Whisk ingredients only until well blended, cleaning sides of the bowl with a spatula. Add the toasted almonds until combined. Spread batter evenly over plums in pan.
  • Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan on a rack, 30 minutes.
  • Run a knife around the edge of the pan; invert the cake onto a serving plate. Let cake stand 1-2 minutes, then lift off the pan. Glaze with the plum sauce.
  • While the cake is baking make the glaze by placing the plums and sugar in a saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture starts to boil. Add the lemon juice and continue to cook, stirring, for about 5 to 8 minutes, or until the fruit is glazed and a bit softened but not dissolved.
  • Pour the mixture into a bowl and add the vanilla and cloves. Cover and let the sauce come to room temperature.
  • Gently remove the plums from the glaze and place in a container to eat later on yogurt, ice cream, or just plain.
  • Glaze the entire surface of the cake.
  • Serve the cake warm with whipped cream or crème fraîche.

Nutrition Facts : Calories 403 kcal, Carbohydrate 64 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 219 mg, Fiber 2 g, Sugar 49 g, ServingSize 1 serving

PLUM TORTE



Plum Torte image

This plum torte is the most requested recipe from The New York Times. And with good reason. An easy yet elegant way to indulge in summer that's made with a handful of everyday pantry ingredients.

Provided by Amanda Hesser

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 cup all-purpose flour
1 teaspoon baking powder
Large pinch salt
1 stick (4 oz) unsalted butter (room temperature, plus more for the pan)
3/4 to 1 cup granulated sugar (plus 1 tablespoon, or more or less, depending on the tartness of the plums)
2 large eggs
12 Italian purple plums (halved and pitted, or 6 red plums, pitted and sliced into thick wedges)
2 teaspoons fresh lemon juice (or more or less, depending on the tartness of the plums)
1/2 to 1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
  • In a large bowl, combine the flour, baking powder, and salt.
  • In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
  • Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.
  • Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.
  • Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.
  • Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.

Nutrition Facts : ServingSize 1 portion, Calories 272 kcal, Carbohydrate 37 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 77 mg, Sodium 25 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 5 g

PLUM TORTE WITH PEELED ITALIAN PLUMS



Plum Torte with Peeled Italian Plums image

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

Categories     Desserts     Cakes

Time 55m

Yield 20

Number Of Ingredients 11

9 tablespoons unsalted butter, softened
½ cup white sugar
2 tablespoons white sugar
1 tablespoon vanilla sugar
1 pinch salt
2 eggs
3 ¼ cups all-purpose flour
4 teaspoons baking powder
½ cup milk
2 pounds Italian plums - peeled, halved, and pitted
1 tablespoon confectioners' sugar

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

ITALIAN PLUM TART



Italian Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

PLUM TORTE WITH PEELED ITALIAN PLUMS



Plum Torte with Peeled Italian Plums image

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

Categories     Cake Recipes

Time 55m

Yield 20

Number Of Ingredients 11

9 tablespoons unsalted butter, softened
½ cup white sugar
2 tablespoons white sugar
1 tablespoon vanilla sugar
1 pinch salt
2 eggs
3 ¼ cups all-purpose flour
4 teaspoons baking powder
½ cup milk
2 pounds Italian plums - peeled, halved, and pitted
1 tablespoon confectioners' sugar

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

PLUM TORTE



Plum Torte image

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

½ cup unsalted butter
½ cup white sugar
2 eggs
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 pinch salt
12 Italian plums, halved and pitted
1 tablespoon white sugar
1 teaspoon ground cinnamon, or more to taste

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



Plum Torte image

Provided by Marian Burros

Categories     Cake     Mixer     Fruit     Dessert     Bake     Plum     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3/4 cup PLUS 1 or 2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 teaspoon ground cinnamon, or more
Vanilla ice cream, optional

Steps:

  • 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
  • 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
  • 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.

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From savoringitaly.com


ITALIAN PLUM TORTE - STONELEDGE FARM
Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
From stoneledge.farm


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