The Everything Torte

Marian Burros' Plum Torte

Author Jen Nurse

Yield: 8 to 12 Servings

Adapted from: Marian Burros in the NY Times, Autumn 1983


This recipe for a humble one-layer cake has been reprinted and swooned over for decades. I call it "The Everything Torte", as it suits practically any occasion, from dinner party to simple breakfast. Substitute almost any juicy fruit for the plums. It's pretty baked in a 10” fluted tart pan, and I've even done it in a Pyrex pie dish and a standard loaf pan. It freezes well after baking, too.


Ingredients

For the Pan

2-3 teaspoons unsalted butter

1 tablespoon flour

Plum Torte

*125g all-purpose or GF Flour (1 cup)

1 teaspoon baking powder

½ teaspoon kosher salt

115g unsalted butter, at room temp (½ cup)

1 lemon, zest of whole, juice of ½

150g granulated sugar (¾ cup)

2 large eggs, at room temp (about 100g)

½ teaspoon vanilla extract

450g Italian plums, pitted and halved (8-12)

½ teaspoon ground cinnamon

Turbinado or other coarse sugar, for sprinkling

Directions

Heat the oven to 350℉. Grease and flour an 8- to 10-inch springform pan.
Sift the flour, baking powder, and salt together. Set aside.
Beat the butter, lemon zest and ¾ cup sugar on medium-high speed in a stand mixer with the paddle attachment until pale and fluffy, about 3 minutes. Stop the mixer to scrape the paddle and insides of the bowl. If you are using a handheld mixer, alter the mixing time depending on its power.
With the mixer off, add the eggs, vanilla and sifted dry ingredients. Mix on low speed until well combined. Scrape the bowl as needed.
Spread the thick batter evenly in the pan. It will seem sparse, especially in a 10-inch pan. Arrange the plums, skin side up, completely covering the surface of the batter. Sprinkle the top with lemon juice, then cinnamon and sugar (a large-grained crunchy kind, if you have it). Place the pan on a baking sheet, or wrap its base in foil to prevent the batter leaking out during baking.
Bake for 40-55 minutes, or until a toothpick inserted in the center comes out clean and the cake top is golden brown. Cool in the pan on a rack for at least 1 hour, then remove the pan sides before serving. It is also excellent after resting at room temperature overnight, and wrapped leftovers keep well for several days.

Notes

*Exchange up to ⅓ of the flour for almond flour or cornmeal. I often cut the fruit into big wedges that peek up through the batter. Great with apricots, nectarines or peaches, cherries, berries, pears, & jammy Concord grapes.