NYT Original Plum Torte
Nyt Original Plum Torte recipe
Yield
8 servingsPrep
20 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
unbleached all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 12 |
plums
pitted, halved |
*
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
unbleached all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 24 | halves |
plums
pitted, halved |
*
|
| 5 | ml |
cinnamon
|
|
Directions
Arrange a rack in the lower third of the oven.
Preheat the oven to 350℉ (180℃).
Cream the butter and the ¾ cup sugar. Add the flour, baking powder, eggs, and salt and beat to mix well.
Spoon the batter into an ungreased 9 or 10-inch springform pan.
Cover the top with the plums, skin sides down.
Mix the cinnamon with the 2 tablespoon sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the cake tester inserted in the center comes out clean.
Remove from the oven and let cool; refrigerate or freeze if desired.
To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired.
Serve plain or with vanilla ice cream.
