Marian Burros' Plum Torte – a delicious recipe with flour, baking powder, salt, sugar, unsalted butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350u00b0 F. Whisk together the flour, baking powder and salt in a small bowl and set aside.
2
In the bowl of a standing mixer or handheld beaters, cream the sugar and butter until very light and fluffy. Scrape down the sides of the bowl with a spatula.
3
Add the dry ingredients and the eggs all at once, and beat until combined, scraping down the bowl once or twice.
4
Spread the batter into an 8 or 9-inch spring form pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Sprinkle the batter and fruit lightly with turbinado sugar and cinnamon (I use about 2 teaspoons of sugar and 1/2 teaspoon of cinnamon, but adjust these to your taste).
5
Bake the torte for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. Once it's cool, serve as soon as possible. Or, you can double-wrap the torte in foil, put it in a sealed plastic bag and freeze (for up to one year!). Note: to serve a torte that has been frozen, defrost it completely and then reheat it for 5 to 10 minutes in a 300-degree oven.
592
kcal
Calories
29
g
Fat
82
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, sifted, 1 teaspoon baking powder, 1 pinch salt, 3/4 cup sugar, and more.
Yes, Marian Burros' Plum Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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