It’s time to use up the rest of the prune plums, so today I’m making another Marian Burros classic, Original Plum Torte. (Is it only original if Marian Burros makes it? If I make it, is it Counterfeit Plum Torte? I’m following the recipe exactly.)
This is pretty straightforward. The one trick is to figure out how many plums to use. Marian specifically says “24 halves” (so 12 plums), but she’s also using regular plums, not the small prune plums, which I’m using. I knew I’d need more, so I just halved them and placed them on the batter as I went, and I used 18, as it turns out.
Marian Burros’s Original Plum Torte
4 oz (1 stick) unsalted butter at room temperature
¾ cup white sugar
1 cup all-purpose flour (I used 4½ oz)
1 tsp baking powder
1 pinch of salt
12 purple plums, halved and pitted
granulated sugar and ground cinnamon to sprinkle on the top
A spring form pan (8, 9, or 10 inches; mine is 24 cm or 9 in)
Note: Make sure all your ingredients are at room temperature. If you add a cold ingredient to the creamed butter and sugar, the emulsion will break.
Preheat the oven to 350℉.
In a stand mixer fitted with the flat paddle, cream the butter and sugar until it’s light and fluffy. While that’s going on, whisk together the flour, baking powder, and salt. Dump the dry ingredients into the mixing bowl with the butter and sugar and beat that on the second speed for a couple of minutes, scrape down the bowl, and mix again briefly; this mixture is crumbly. Add the eggs and beat until the mixture is homogeneous. This is a stiff batter.
Turn the batter into the springform pan and spread it out evenly.
Arrange the plum halves, cut side down, on the batter.
Sprinkle sugar and cinnamon over everything. Marian recommends 1 tsp of cinnamon “or to taste.” I just sprinkled. We’ll see how much “to taste” is when we’ve tasted the torte.
Bake at 350 for 40 to 50 minutes.
Marian just says to remove the torte from the pan, but I let the torte cool in the pan for 10 minutes
then I unmolded it and slid it onto a plate.
Marian doesn’t say to grease the pan, so I didn’t, but maybe it should’ve. The torte didn’t exactly stick, but I had to loosen it with a knife and a metal spatula.