Have you heard about this famous Plum Torte originally published by Mariam Burros in 1983 for the New York Times? It was so popular that it was published every year from 1983 to 1989, by then the editors felt it had been featured enough. Apparently not, according to all the backlash they received, after making it twice this week I can see why.
I love the ease it is to assemble, it can be in the oven in less than 20 minutes, converts from regular to gluten free like a dream (never a given), and only one bowl to wash up.
Reading some of the comments on the NYT cooking site, there are a considerable amount this cake is so renowned, I see many took liberties of substituting different fruits, used less sugar, and added new ingredients. Don’t, please. At least the first time you make it, it’s perfect as written.
Also, I hear it’s fabulous leftover for breakfast the next day, as if….
- 3/4 to 1 cup granulated sugar
- 1/2 cup butter
- 1 cup all purpose gluten free flour *
- pinch of salt
- 1 1/2 teaspoons baking soda
- 2 eggs
- 4-6 large purple plums, cut into 8ths, considerably more if you can find small Italian plums
- Sugar, cinnamon and lemon juice for topping
- * 1 teaspoon of xantham gum if your flour blend does not contain any
Preheat your oven to 350 degrees.
Grease or line with parchment paper a 9" or 10" springform pan and set aside.
Cream the butter and sugar in a bowl. Add the gf flour, salt, baking soda and eggs mix well.
Spoon into pan and smooth over top.
Place plum pieces onto batter, do not press down as they will sink considerably while baking.
Scatter with about 1 tablespoon of sugar, 1 teaspoon of cinnamon and 2 tablespoons of fresh lemon juice.
Slide into oven and bake 45-50 minutes, or until toothpick inserted into center comes out clean.
Remove from oven and let rest before releasing from pan.
To freeze: cool completely then wrap in two layer of foil and place in freezer bag.
Defrost first then warm slightly at 300 degrees.