Best 9 Plum Torte Recipes
Indulge in the sweet and juicy flavors of summer with our delectable plum torte recipes. These delightful treats are perfect for any occasion, from casual brunches to elegant dinner parties. With a variety of recipes to choose from, you're sure to find the perfect torte to satisfy your cravings.
From the classic Plum Torte, featuring a buttery crust and tender plum filling, to the unique Rustic Plum Galette, with its free-form crust and caramelized plums, each recipe offers a unique take on this classic dessert. Experience the burst of fresh plum flavor in the Plum and Almond Cream Torte, where sweet plums are complemented by a creamy almond filling. If you're looking for a gluten-free option, the Gluten-Free Plum Torte is a delicious choice, offering a light and airy crust that pairs perfectly with the sweet-tart plums. And for a touch of elegance, try the Plum and Frangipane Tart, where plums are nestled in a rich frangipane filling, creating a truly special dessert.
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
PLUM TORTE
Provided by Marian Burros
Categories Cake Mixer Fruit Dessert Bake Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
- 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
- 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
PLUM TORTE
So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.
Provided by Frankie
Categories Desserts Cakes Torte Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
- Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
- Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 37.8 g, Cholesterol 71.4 mg, Fat 13 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 97.6 mg, Sugar 24 g
PLUM TORTE WITH PEELED ITALIAN PLUMS
This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.
Provided by Marianne
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
- Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
- Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 28.5 g, Cholesterol 30.6 mg, Fat 6.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 115.1 mg, Sugar 11.5 g
ORIGINAL PLUM TORTE RECIPE (NY TIMES)
Number Of Ingredients 8
Steps:
- heat oven to 350
- cream sugar and butter; add flour, baking powder, salt, and eggs. Beat well.
- Spoon batter into springform, place halved plums on top, sliced side down.
- sprinkle with sugar and lemon juice, depending on sweetness of fruit
- sprinkle with cinnamon to taste (approx 1 tsp)
- bake approx one hour
- can be frozen, thawed and reheated in 300 oven
CHOCOLATE PLUM AND WALNUT TORTE
Steps:
- For Cake:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment; butter paper. Dust pan with flour. Melt chocolate in top of double boiler over simmering water. Remove from over water. Add butter 1 piece at a time, mixing until melted and smooth. Mix in sugar. Mix in eggs 1 at a time. Add flour, then walnuts and stir to combine. Transfer batter to prepared cake pan. Bake just until springy to touch, about 45 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool completely.
- For Glaze:
- Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add semisweet chocolate and whisk until melted and smooth. Let glaze stand until cool but still pourable, whisking occasionally.
- Place cake on serving platter. Slide waxed paper under edges. Spread jam over top. Pour glaze over top and sides of cake. Smooth top and sides with spatula. Sprinkle walnuts in 1-inch border around top edge. Let stand until glaze sets. (Torte can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before serving.)
PLUM TORTE (OR APPLE-CRANBERRY TORTE)
Steps:
- Preheat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well.
- Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
- To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 38 grams, TransFat 0 grams
PLUM HAZELNUT TORTE
Steps:
- Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
- Quarter and pit plums. Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes. Cool nuts and grind fine in a food processor.
- In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice. In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
- Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.
- Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 minutes. Remove side of pan and cool completely.
GRANDMA GELDNER'S PFLAUM (PLUM) TORTE
Make and share this Grandma Geldner's Pflaum (Plum) Torte recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar; add eggs to mix.
- Mix well until uniform and add flour, baking powder and a pinch of salt.
- Mix well before spooning batter into a greased or oiled 9" spring form pan.
- Place plums on batter skin side up and sprinkle with sugar and lemon juice.
- Spread cinnamon over plums and bake for 1 hour.
- Cool to lukewarm and remove from pan.
Nutrition Facts : Calories 320.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 84.2, Carbohydrate 48.7, Fiber 2, Sugar 35, Protein 4
Tips:
- Use ripe plums. Ripe plums are sweeter and have a more intense flavor than unripe plums. They will also be softer and easier to work with.
- Don't overmix the batter. Overmixing the batter will make the torte tough. Mix just until the ingredients are combined.
- Bake the torte until a toothpick inserted into the center comes out clean. This will ensure that the torte is cooked through.
- Let the torte cool completely before serving. This will allow the flavors to develop and the torte to set.
- Serve the torte with whipped cream, ice cream, or fruit. This will add extra flavor and richness to the torte.
Conclusion:
Plum torte is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart flavor and moist texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give plum torte a try. You won't be disappointed!
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