📝 About This Recipe
This iconic torte is a celebration of the stone fruit season, featuring a buttery, golden crumb that perfectly cradles jammy, tart-sweet plums. Originally popularized by the New York Times in the 1980s, this version elevates the classic with a hint of almond and a sparkling cinnamon-sugar crust. It is a deceptively simple yet elegant dessert that captures the essence of late summer in every bite.
🥗 Ingredients
The Batter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Granulated Sugar (plus 1 tablespoon for sprinkling)
- 1 cup All-Purpose Flour (sifted)
- 2 pieces Large Eggs (at room temperature)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Almond Extract (optional, for depth of flavor)
The Fruit
- 12 pieces Italian Prune Plums (halved and pitted; or 4-5 regular red plums)
- 1 teaspoon Fresh Lemon Juice (to toss with plums)
The Topping
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Sliced Almonds (for a nutty crunch)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch springform pan with butter and line the bottom with parchment paper for easy removal.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 3/4 cup of granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-4 minutes.
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3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the emulsion.
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4
Stir in the vanilla extract and almond extract. The almond extract beautifully complements the natural pits of the stone fruit.
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5
In a separate medium bowl, whisk together the sifted flour, baking powder, and salt.
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6
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined; do not overmix, as this will result in a tough torte.
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7
Spoon the thick batter into the prepared springform pan and smooth the top with an offset spatula.
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8
Prepare the plums by cutting them in half and removing the pits. If using large plums, cut them into quarters. Toss them gently in the lemon juice.
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9
Arrange the plum halves skin-side up on top of the batter in a circular pattern. Do not press them down; they will naturally sink as the cake rises.
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10
In a small bowl, mix the remaining 1 tablespoon of sugar with the ground cinnamon. Sprinkle this mixture evenly over the top of the plums and batter.
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11
Scatter the sliced almonds over the top for a professional, textural finish.
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12
Bake for 45 to 55 minutes, or until the cake is golden brown and a toothpick inserted into the center of the crumb (not the fruit) comes out clean.
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13
Remove from the oven and let the torte cool in the pan on a wire rack for at least 15-20 minutes before releasing the sides of the springform pan.
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14
Once completely cool, dust lightly with powdered sugar before serving.
💡 Chef's Tips
Use Italian Prune plums if available; their lower water content prevents the cake from becoming soggy. Ensure your butter and eggs are truly at room temperature to create a stable emulsion for a fine crumb. If your plums are very tart, feel free to increase the cinnamon-sugar topping slightly. This torte actually tastes better the next day as the fruit juices soak into the cake, making it incredibly moist. You can freeze this torte wrapped tightly in foil for up to two months; just defrost and warm slightly before serving.
🍽️ Serving Suggestions
Serve a warm slice with a generous dollop of unsweetened whipped cream or crème fraîche. A scoop of high-quality vanilla bean ice cream provides a lovely temperature contrast. Pair with a glass of late-harvest Riesling or a crisp Moscato d'Asti. Enjoy alongside a cup of Earl Grey tea for a sophisticated afternoon snack. Drizzle a little honey or maple syrup over the top for extra decadence.