What's the difference between a cake and a torte?

A torte is a style of cake that is typically made with more eggs and less flour (or no flour at all). Tortes tend to be richer and more dense than a standard cake.

How to store a Plum Torte and how long will it stay fresh?

Store this Plum Torte tightly wrapped in the refrigerator for up to 5 days. You can also freeze it for longer storage - double wrap it in foil then place in a tightly sealed plastic bag and freeze for up to 6 months.

The New York Times Plum Torte

The New York Times Famous Plum Torte (Video!)

A blue plate with a piece of plum torte and a fork.

Print Recipe

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5 from 30 reviews

The New York Times Plum Torte is an iconic recipe that's incredibly easy to make and is a perfect way to use up beautiful in season summer plums. It's is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: oven
Cuisine: american

Ingredients

Units

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar plus 1 tablespoon, divided*
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6-12 plums, depending size, pitted and halved**
Juice from 1/2 lemon
1 teaspoon cinnamon

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Instructions

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
Add in the eggs, one at a time, making sure each is fully incorporated.
Mix in the flour, baking powder and salt until just combined.
Spread the batter into the pan and smooth the top.
Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle over the top.
Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

Notes

*Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to 3/4 cup.
**You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can't go wrong either way, trust me.

Nutrition

Serving Size:
Calories: 299
Sugar: 30 g
Sodium: 166.4 mg
Fat: 13 g
Carbohydrates: 43.7 g
Protein: 3.7 g
Cholesterol: 77 mg

Find it online: https://coleycooks.com/plum-torte/