This recipe has been published online on over 3,000 occasions – and in the New York Times every September from 1982 to 1989 – but I am throwing my hat in the ring too, in case you – like me – have an affinity for picking up produce you have no idea what to do with, and are in need of a good idea. Such was the case at my local market a couple of weeks back when I grabbed a basket of Italian Prune Plums. They were cute in their tininess, and I was having a purple moment, scooping up a basket of wax beans and a huge bouquet of violet-colored wildflowers to go along with them. The plums just seemed to “fit” that week and I love nothing more than a good kitchen experiment, so home with me they came.
I originally had visions of stewing them, possibly canning them, and stowing them away to use this winter when flavorful fruit is so hard to come by – eventually adding their sticky sweetness to a braised chicken or something to that effect. BUT – perhaps you can relate on this point as well – we have been experiencing a major heat wave in this part of the country – and the thought of stewing anything, when I already felt as if I was boiling myself was just out of the question. It’s not the most sound logic in the world, but I figured that baking these babies might be a better option, if only to keep the heat from the oven contained.
I turned to the internet for inspiration and found this recipe (thousands of times), and boy am I glad I did. I was super skeptical that the torte could turn out as well as all of those people before me proclaimed it would, but it definitely exceeded my (admittedly low) expectations and then some. I would even venture to say that it was one of the best things I have ever baked! I could list off so many reasons why, but most of those have already been said – the prep work is so easy, the cake is gooey and rich while the tart plums melt and get jammy and bleed into the batter, and finally, the sugar forms a crispy sweet crust on top – but honestly, I just think you should go ahead and make it to see for yourself!
XX
- ¾-1 cup sugar, depending on the sweetness of your plums (My plums were on the tart side, so I used 1 cup.) + 1-2 tablespoons for topping
- ½ cup unsalted butter
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 large eggs
- 10-12 purple plums (Italian Prune Plums), halved and pitted
- 2 teaspoons lemon juice
- ½ tablespoon ground cinnamon
- Preheat the oven to 350 degrees.
- Using an electric mixer, cream the sugar and butter together in a large mixing bowl.
- Slowly add the dry ingredients to the bowl, continuing to beat. Add the eggs, one at a time, and beat until combined.
- Place the batter in the pan, smoothing the top with a spatula. Place the halved plums skin-side-up atop the batter, nearly covering it.
- Drizzle the lemon juice over the batter. Sprinkle the torte with the cinnamon and remaining sugar.
- Bake for approximately 45-50 minutes until a toothpick inserted in the cake portion comes out clean.
- Remove from oven (And pan, if using a cake pan like I did!) and cool on a wire rack. It's definitely not necessary, but I had my first slice with a drizzle of honey on top of it, and it was delicious!
Anonymous
August 20, 2015 at 11:34 AMThat looks so yummy, Carlynn!
jjbegonia
August 20, 2015 at 12:56 PMThank You!
maven101
August 20, 2015 at 1:53 PMThis looks wonderful, plus the pictures are gorgeous
jjbegonia
August 20, 2015 at 5:00 PMThanks so much! XX
Sabine
August 21, 2015 at 11:44 PMWhat a scrumptious cake, plums are so perfect these days for baking !
jjbegonia
August 23, 2015 at 2:32 PMThey sure are! I can’t get enough of them! : )
Fellow blogger inspires my friend’s dessert for dinner guests | Ruth E Hendricks Photography
August 23, 2015 at 11:40 PM[…] I shared a blog post with my friend Roberta. It was from a blog I follow-(https://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the […]
Ruth
August 24, 2015 at 12:23 AMI shared your blog link with a friend. She made a torte that very evening, inspired by your post.
I linked to your post if people want the recipe. Thanks so much. Best,
Ruth in Pittsburgh
jjbegonia
August 24, 2015 at 12:20 PMHi Ruth! Thank You so much for doing this, and letting me know! I am so glad that your friend loved the torte as much as I did – It’s a wonderful, and very adaptable, recipe! XO
Inspired to Test the Nine Minute Pasta Recipe | Ruth E Hendricks Photography
August 29, 2015 at 10:18 PM[…] week ago I posted the Marian Burros Plum Torte recipe posted by Jjbegonia and my friend Roberta baked it and sent a couple of photos. I didn’t post the following […]
Campasimpukka
September 29, 2015 at 5:47 AMI tried this cake and it was great! I made some alterations to the recipe and somehow my plums sinked to the batter completely. :D In my blog is a post about the cake and ofcource a link to yours.
jjbegonia
September 29, 2015 at 11:02 PMThank You for letting me know – I am so glad you liked the recipe! It’s a winner, for sure. : )
arleigh42
September 18, 2016 at 12:19 PMAmazing! These little prune plums (or the empress variety, which I found last weekend) hold a dear place in my heart. My mum makes plum pie with them every year, but this is easier, faster, and just as good. A family tradition – somewhat revamped – continues! Thanks! :)
jjbegonia
September 28, 2016 at 12:44 PMThank You so much for sharing that! I love it when a recipe touches someone’s heart in that way! : )