Best Plum Torte Recipes

ORIGINAL PLUM TORTE

Steps:

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

PLUM TORTE

Steps:

• 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
• 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
• 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.

PLUM TORTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
• Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
• Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.

ORIGINAL PLUM TORTE RECIPE (NY TIMES)

Steps:

• heat oven to 350
• cream sugar and butter; add flour, baking powder, salt, and eggs. Beat well.
• Spoon batter into springform, place halved plums on top, sliced side down.
• sprinkle with sugar and lemon juice, depending on sweetness of fruit
• sprinkle with cinnamon to taste (approx 1 tsp)
• bake approx one hour
• can be frozen, thawed and reheated in 300 oven

PLUM TORTE WITH PEELED ITALIAN PLUMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
• Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
• Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.

PLUM TORTE (OR APPLE-CRANBERRY TORTE)

Steps:

• Preheat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well.
• Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
• To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.

PLUM HAZELNUT TORTE

Steps:

• Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
• Quarter and pit plums. Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes. Cool nuts and grind fine in a food processor.
• In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice. In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
• Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.
• Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 minutes. Remove side of pan and cool completely.

CHOCOLATE PLUM AND WALNUT TORTE

Steps:

• For Cake:
• Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment; butter paper. Dust pan with flour. Melt chocolate in top of double boiler over simmering water. Remove from over water. Add butter 1 piece at a time, mixing until melted and smooth. Mix in sugar. Mix in eggs 1 at a time. Add flour, then walnuts and stir to combine. Transfer batter to prepared cake pan. Bake just until springy to touch, about 45 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool completely.
• For Glaze:
• Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add semisweet chocolate and whisk until melted and smooth. Let glaze stand until cool but still pourable, whisking occasionally.
• Place cake on serving platter. Slide waxed paper under edges. Spread jam over top. Pour glaze over top and sides of cake. Smooth top and sides with spatula. Sprinkle walnuts in 1-inch border around top edge. Let stand until glaze sets. (Torte can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before serving.)

NEW AGE PLUM TORTE

Steps:

• Preheat oven to 350 degrees.
• Beat the butter, 3/4 cup of the sugar and bananas with electric mixer until well blended. Beat in flour, baking powder and egg substitute until well blended.
• Spoon batter in 8- , 9- or 10-inch ungreased spring form. Arrange plum halves skin side down; sprinkle with 2 teaspoons of sugar -- more if plums are very tart -- a few squeezes of lemon juice and about 1 teaspoon cinnamon -- more if you like cinnamon.
• Bake one hour, approximately. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve.
• To serve torte that was frozen, defrost and reheat briefly at 300 degrees.

EATING WELL PLUM TORTE

Steps:

• Preheat oven to 350 degrees.
• Beat eggs, prunes and 1 cup of the sugar until blended.
• Beat in flour, baking powder and pinch of salt. Spoon into ungreased 8-, 9- or 10-inch spring form.
• Split and pit the plums, and place them on batter, skin side down, in concentric circles.
• Sprinkle generously with the cinnamon, 2 teaspoons of sugar and a few squeezes of lemon juice.
• Bake for about 40 minutes, until toothpick inserted near center comes out clean. Cool to lukewarm before serving. Can be reheated.

GRANDMA GELDNER'S PFLAUM (PLUM) TORTE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar; add eggs to mix.
• Mix well until uniform and add flour, baking powder and a pinch of salt.
• Mix well before spooning batter into a greased or oiled 9" spring form pan.
• Place plums on batter skin side up and sprinkle with sugar and lemon juice.
• Spread cinnamon over plums and bake for 1 hour.
• Cool to lukewarm and remove from pan.

ORIGINAL PLUM TORTE

Steps:

• 1. Preheat oven to 350 degrees. 2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well. 3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste. 4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve. 5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.

CHOCOLATE PLUM WALNUT TORTE

Steps:

• Preheat oven to 325°F. Lightly coat an 8-inch round spring-form pan with cooking spray. Place a glass baking dish (any size) half-filled with water on the lower rack of your oven.
• In a small bowl, combine plums, chocolate and water. Let stand 5 minutes until plums soften and chocolate melts. Stir.
• In a food processor, combine plum mixture, flour, cocoa powder, brown sugar and salt. Whirl until nearly smooth.
• In a large mixing bowl, use a hand whisk or mixer to beat eggs and granulated sugar until thick and foamy. Stir in half the plum mixture. With a spatula, gently fold in remaining plum mixture and 1/2 cup chopped walnuts. Do not over mix. Pour into prepared pan.
• Arrange walnut halves evenly around edge. Sprinkle remaining 1/4 cup chopped walnuts in center. Bake 25-30 minutes or until the center feels set when gently touched. Cool completely before slicing. Serve room temperature or chilled.

MARION BURROS PLUM TORTE

Steps:

• 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• 2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
• 3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
• 4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

PLUM TORTE

Steps:

• 1. Cream sugar & butter. Add flour, baking powder, salt and eggs. Beat well. 2. Spoon batter into a 9-inch springform pan or pie plate. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar and lemon juice, depending on sweetness of fruit. Sprinkle with approximately 1 teaspoon cinnamon. 3. Bake at 350 degrees for 1 hour.

PLUM TORTE

Steps:

• Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
• In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
• Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
• Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.