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plum torte – a classic

plum torteSummer heat tends to make me lazy.  I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time.  They looked so good and after one bite, the sweet tasting plum would be perfect in a torte.  Some may think Nova Scotia doesn’t have the right climate or soil for stone fruits but we do.  We’re not a large producer like Ontario or British Columbia but what we do grow is juicy and sweet.  I snacked on a peach the other day and needed a napkin to catch the juices.  The Maritimes are experiencing a bit of a heat wave and as much as I didn’t want to turn my oven on, I made an exception for this dessert. This torte is well worth it!  And, it’s the sort of dessert you really don’t mind making as it’s super easy.  This recipe is Marion Burro’s and was published by the New York Times every September from 1982 until 1989.  This recipe is a keeper it’s that good!

Serves 6 to 8
¾ cup sugar
½ cup butter
1 cup flour, sifted
1 teaspoon baking powder
pinch of salt
2 eggs
12 plums, pitted and halved
cinnamon or cardamom to sprinkle over top
extra sugar for topping

Nova Scotia plumsPreheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.

plum halves in batter Sprinkle lightly with sugar and top with cinnamon. Bake 45 minutes to one hour. Remove from oven and allow to cool.

baked plum torteServe as is or topped with whipped cream or your favorite vanilla ice cream.

Nova Scotia plum torteThe Culinary Chase’s Note:  Depending on the size of the plums and pan you use, adjust the amount accordingly.  Use a darker plum and you’ll end up with a glorious crimson juice oozing throughout the torte. Enjoy!

plum torte - a classic
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6 to 8
Ingredients
  • ¾ cup sugar
  • ½ cup butter
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 12 plums, pitted and halved
  • cinnamon or cardamom to sprinkle over top
  • extra sugar for topping
Instructions
  1. Preheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.
  2. Sprinkle lightly with sugar and top with cinnamon. Bake 45 minutes to one hour. Remove from oven and allow to cool.
  3. Serve as is or topped with whipped cream or your favorite vanilla ice cream.
Notes
The Culinary Chase’s Note: Depending on the size of the plums and pan you use, adjust the amount accordingly. Use a darker plum and you’ll end up with a glorious crimson juice oozing throughout the torte. Enjoy!

 

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4 Responses to plum torte – a classic

  1. Deby Hogue August 20, 2015 at 20:46 #

    Hi there, I just came across you and your beautiful plum torte. Funny, because I am making a plum cake tomorrow form an issue of Cooks Illustrated. Yours is so pretty. Wish me luck. I am making it in the heat of Costa Rica. Thank you for the nice recipe. Deby

    • The Culinary Chase August 24, 2015 at 12:08 #

      Welcome Deby! It’s an easy recipe and I am intrigued what you think of it. Cheers!

  2. Deby Hogue August 25, 2015 at 16:37 #

    Hi Heather, I made a Plum Cake, different recipe, but you were my inspiration. I just loved the almond part of this recipe. I think your torte and my cake would be so beautiful on a table together. I could only find small black plums here in Costa Rica. So that is what I used. Hope you like it. It’s on my page here. Not sure how else to show you. Just learning.

    • The Culinary Chase August 30, 2015 at 09:43 #

      Hi Deby, just looked at your plum cake…looks delish and the color of the black plums look so pretty when cooked. 🙂