I've had my eye on this classic plum torte recipe, which has been around for years. It was first published in The New York Times in 1983 and is one of the most requested recipe of all time. It's not hard to see why, as it is simple and versatile. Coincidentally, the NYT ran an article on the recipe just before I was going to make it.
I had my doubts when I first made the batter, as it seemed too thick and insufficient, but it rises beautiful around the plums. The plums become juicy and jammy, both sweet and tart at once.
