Original Plum Torte Recipe Ny Times

PLUM TORTE

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.

ORIGINAL PLUM TORTE

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.)

PLUM TORTE (OR APPLE-CRANBERRY TORTE)

Steps:

• Preheat 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 spring form of eight, nine 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 one hour. 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.

PLUM TORTE

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.

FRESH PEACH TORTE

Steps:

• Heat oven to 350 degrees.
• Sift flour, baking powder and salt; set aside.
• Add butter and sugar to the bowl of a large stand mixer (or use a hand mixer) and mix on medium speed until light yellow in color (a few minutes should do the trick).
• Add the sifted ingredients to the bowl, mix gently, then add eggs and mix until just combined.
• Transfer batter to an ungreased 9" spring-form pan and spread evenly.
• Cover batter with peach slices (arrange however you wish). Sprinkle with the remaining tablespoon of sugar, lemon juice, and cinnamon.
• Bake until a cake tester comes out clean in the center and the cake is golden, 45-50 minutes. Remove from oven and cool, then unmold from pan. Serve with whipped cream, creme fraiche, or more sliced peaches.

ORIGINAL PLUM TORTE RECIPE (NY TIMES)

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