34 | 52 The Original New York Times Plum Torte

Somebody I follow on Instagram recently posted a picture mentioning (not showing!) some famous 'Plum Torte'.

I was instantly hooked. 

Having just bought plums and being really curious about the combination of 'Plum' and 'Torte' I immediately pinterested it. (Yes, I didn't google it, I pinterested it...)

All these pins of the New York Times' Original Plum Torte came up so I assumed that this must be it. The famous Plum Torte.

Now, let's get something straight here.

'Torte' in German means some kind of layer cake. 2 and more layers of some sponge cake, filled and topped with some sort of cream.

One of the most famous German Tortes is probably the 'Schwarzwälder Kirschtorte' (Black Forest Cake) which my husband is a big fan of but me not so much.

The Times' Plum Torte actually has zero to do with a Torte. At least not in the German sense.

But it's so much better than a (German) Torte.

It's quick, easy, with few ingredients, light, and just an everyday treat that everybody will love. It sure isn't fancy but so very comforting.

And that's more important anyway. Right?

 
The Original New York Times Plum Torte

From The New York Times

150 g (3/4 cup) sugar

113 g (1/2 cup) butter

130 g (1 cup) flour

1 teaspoon baking powder

2 eggs

12 purple plums, in halves and pitted

Sugar and cinnamon for topping

• Preheat oven to 175ºC (350ºF) degrees.
• Cream together sugar and butter. 
• Add flour, baking powder, salt and eggs and beat well.
• Spoon batter into a round spring form pan of 25 cm / 10 in (or smaller, if you don't have this size). 
• Distribute plum halves on the batter, skin side up. 
• Sprinkle lightly with sugar and 1 teaspoon of cinnamon (or less, if you're not into cinnamon that much).
• Bake about one hour. Remove and cool (or serve lukewarm).

My modifications: 

None. 

The taste: 

Perfect. Comforting. Real. A true keeper. 

What's your favorite plum recipe?