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Lee's picture

Italian prune plums are in season and I made the NY Times Plum Torte yesterday.  It's sooo good.  Try it!

roz's picture

(post #38396, reply #1 of 20)

lee, could you post the recipe, please? Or a link? Thanks.

Edit: lee, I just googled. Is this the Marion Burros recipe that has been printed every year since who-knows-when? I remember an olive oil cake/torte with plums from FC. And a really good plum cake from Jacques Pepin, I've since lost his recipe.


Edited 9/19/2008 3:37 pm ET by roz

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Lee's picture

(post #38396, reply #2 of 20)

See the note at the end of the recipe as to provenance.  It's listed in Schnitzel's compendium of T&T recipes, http://www.cookstalk.info/ , but I put it together a little differently. 


NEW YORK TIMES PLUM TORTE


Topping:


1 teaspoon cinnamon
2 tablespoons sugar


Cake:


1 cup unbleached flour
1 teaspoon baking powder
1 pinch salt
12 Italian prune plums
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs

Place a rack in the lower third of the oven and preheat the oven to 350°F.  Grease the bottom of a 9-inch springform pan.  Combine the cinnamon and 2 tablespoons sugar.  Sift the flour, baking powder and salt into a bowlt.  Halve and pit the plums. 


With an electric mixer on medium speed, cream the butter with 3/4 c. sugar. Add the eggs one at a time, beating well after each addition.  On low speed, gradually add the flour misture in 2 or 3 additions.  Increase the speed to medium and beat just until the batter is well mixed. Spread the batter in the prepared pan and arrange the plums, skin side down, over the top in a decorative pattern. Sprinkle the cinnamon sugar over the top.


Bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan to a rack and let cool.  Serve at room temperature or, if desired, reheat at 300F.  Serve plain or with vanilla ice cream.  Store leftovers at room temperature for a day or two, or refrigerate.  The torte freezes well.


Serves 8.


NOTE From the NY Times:  "Because of reader demand, this recipe has been published in one form or another in The New York Times almost every year since I went to work there in 1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor and its speed of preparation..."


 


Edited 9/19/2008 3:59 pm ET by lee

roz's picture

(post #38396, reply #3 of 20)

Thank you.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Lee's picture

(post #38396, reply #4 of 20)

You're welcome!

butterscotch's picture

(post #38396, reply #5 of 20)

Roz:  The recipe that Lee posted for you (or at least one that's very, very similar) is in the mid-1980's edition of Joy of Cooking.  It's called "apple cake Cockaigne"-- just sub plums, peaches, nectarines or any other fruit you like for the apples. The editor of the 1990's edition dropped the recipe--maddening, since it was my favorite thing in the book. I haven't seen the most recent Joy yet, but maybe it's been restored since this latest edition is supposed to be a return to old fashioned basics.

Lee's picture

(post #38396, reply #6 of 20)

I never knew that! 

knitpik's picture

(post #38396, reply #8 of 20)

Is it the Quick Plum and Almond Cake from Sweet Simplicity?

roz's picture

(post #38396, reply #9 of 20)

Is that the Jacques Pepin recipe? If it is, it is yummy and I had lost the recipe. If you have the recipe, could you post?

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Jean's picture

(post #38396, reply #10 of 20)

Why are y'all chatting in T&T? OOOoops.



A merry heart does good like a medicine: Prov. 22:17



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knitpik's picture

(post #38396, reply #12 of 20)

Sorry, Jean. We'll try to behave. ;-)

knitpik's picture

(post #38396, reply #11 of 20)

Quick Plum and Almond Cake

from Sweet Simplicity: Jacques Pepin's Fruit Desserts

With local plums not yet in the market, whole fresh apricots or
pitted cherries are outstanding substitutes for plums in this recipe.
If you change the fruit, also change the jam used for the glaze.

Cake:
1 cup all-purpose flour
1 cup whole almonds
2/3 cup sugar
1 teaspoon double-acting baking powder
1 teaspoon pure vanilla extract
1/2 stick unsalted butter (2 ounces, 1/4 cup), softened
(with 1/4 teaspoon reserved for buttering the mold)
2 tablespoons canola oil
2 eggs
1/3 cup milk

Garnishes:
6 ripe plums
3 tablespoons sugar
1/2 cup plum jam
1 tablespoon plum brandy or cognac

For the Cake

1. Preheat oven to 350 degrees

2. Place flour, almonds, 2/3 cup sugar, and baking powder in the bowl
of a food processor, and process until the mixture is a coarse powder.
Add the vanilla, butter (minus 1/4 teaspoon), oil, and eggs, and
process for a few seconds, or just until incorporated. Add the milk,
and process for an additional few seconds, or until the mixture is
smooth.

3. Use the reserved 1/4 teaspoon of butter to coat the inside of a
10-inch springform mold. Pour in the batter. (It should be about
3/4 inch thick.)

For the Garnishes

4. Using the point of a sharp knife, remove the pit from the stem
hole of each plum. Rinse the whole pitted plums well in cold water.
While the plums are still wet, roll them in the 3 tablespoons of
sugar. Arrange the plums on top of the cake, spacing them evenly,
and push them down into the batter until the bottom half of each is
immersed.

5. Place the cake mold on a cookie sheet, and bake in the center of
the oven for 50-60 minutes, or until it is puffy and nicely browned
on top. Cool the cake on a rack until it is lukewarm.

6. Mix the plum jam and brandy together in a small bowl, and brush
the top of the lukewarm cake with the mixture. Remove the cake from
the mold, and cut it into six wedges so that each serving contains
one plum. Serve the cake while still lukewarm or just at room temperature.

roz's picture

(post #38396, reply #13 of 20)

You are a doll! Thanks for this recipe, I thought I had lost it forever! And Jean, sorry for taking over T&T!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
knitpik's picture

(post #38396, reply #15 of 20)

You are welcome.

roz's picture

(post #38396, reply #17 of 20)

Quick Plum and Almond Cake

from Sweet Simplicity: Jacques Pepin's Fruit Desserts

I finally made this cake today. DH couldn't wait for after dinner, so while still slightly warm, it was cut into and devoured! This cake is very yummy and easy to make. I don't have a FP but used the KA instead. I doubled the amount of whole plums, as the ones I had were the size of meatballs. Next time, I will reduce the amount of sugar, especially since the plums are rolled in sugar and the glaze is jam and brandy.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
knitpik's picture

(post #38396, reply #18 of 20)

Glad you enjoyed it. So was that the same one you made previously or was it different?

roz's picture

(post #38396, reply #19 of 20)

That was same recipe! Thank you again.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
knitpik's picture

(post #38396, reply #20 of 20)

You're very welcome.

knitpik's picture

(post #38396, reply #7 of 20)

I agree with you. Gotta make that plum torte every year. Unfortunately
the plums were a bit sour this year...just when I decided to cut down
on the sugar topping.

Adele's picture

(post #38396, reply #14 of 20)

3 people have tried it and voted it into tried and true since yesterday?  Must be awesome!

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Lee's picture

(post #38396, reply #16 of 20)

I'm pretty sure it went into T&T last year, but it is awesome.