Plum Torte recipe

Niki Kopcke inherited this recipe from her mother, who clipped it out of “The New York Times” in the 1970s – and still has the clipping in one of the old binders where she has been keeping recipes since her twenties. It is one of the best cakes Niki has ever had – buttery and moist, with a beautifully tender crumb. It also happens to be extremely easy!

Plum Torte recipe by Niki Kopcke

Niki Kopcke inherited this recipe from her mother, who clipped it out of “The New York Times” in the 1970s – and still has the clipping in one of the old binders where she has been keeping recipes since her twenties. It is one of the best cakes Niki has ever had – buttery and moist, with a beautifully tender crumb. It also happens to be extremely easy!

INGREDIENTS & INSTRUCTIONS

  • 3/4 cup sugar

  • 1/2 cup unsalted butter

  • 1 cup unbleached flour, sifted

  • 1 teaspoon baking powder

  • 1 pinch of salt, optional

  • 2 eggs

  • 12 prune plums

  • sugar and lemon juice, for topping

  • 1 teaspoon cinnamon, or to taste

1. Preheat the oven to 350 F / 180 C.

2. Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

3. Spoon the batter into an 8, 9, or 10-inch springform pan.

4. Split and pit the plums and place the halves, skin side up, on top of the batter.

5. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about a teaspoon of cinnamon to taste.

6. Bake about an hour. Serve with whipped cream or plain.

THE POSSIBLE VARIANTS

The recipe is written for plums, but you can top with any fruit you like, as long as it’s not too watery.

The sugar and lemon juice are optional, and you can substitute any number of flavorings for the cinnamon – vanilla, lemon zest, ground cardamom, or even a touch of rose water or orange blossom water.