Plum Torte

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.

I swapped out some all-purpose flour for whole wheat flour because I like to pretend that cake can be healthy. I'm already thinking of ways of adapting the torte: adding lemon zest to the batter, substituting some cornmeal for flour, using peaches or apples instead of plums, etc. As this recipe is so beloved and have been around forever, there are endless variations online.

Plum Torte
Slightly adapted from The New York Times

1/2 cup (115 grams) unsalted butter, softened
3/4 cup (150 grams) sugar
2 eggs
1/2 cup (60 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1 teaspoon (5 grams) baking powder
Pinch of salt (optional)
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Beat in the eggs, one at at time. Add the flours, baking powder and salt, mixing until just combined.

Spoon the batter into a springform pan of 8, 9 or 10 inches. (A cake pan, pie dish or any baking dish works too.) Place the plum halves skin side up on top of the batter. Sprinkle lightly with lemon juice and sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake approximately 45 to 55 minutes, until the cake is golden and the toothpick inserted into the centre of the cake comes out free of batter. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.