New York Times Original Plum (or any other fruit) Torte

img_1685

As I mentioned we’ve had a few birthdays around here lately. Birthdays always involve lots of cooking and baking of new recipes and old recipes. This one here is apparently an old recipe that is new to me.

I needed a simple cake to serve on my daughter’s “real” birthday, which fell on a weeknight, which meant I did not have time to create an extravagant cake per usual. This recipe has RAVE reviews on NYT and seemed so simple I couldn’t resist giving it a shot. Well, it had RAVE reviews in my kitchen as well. Family described it as, “A delicious giant biscuit” and “crispy on the outside but so crumbly on the inside.” Everyone demanded the recipe.

Unfortunately, I do not have a photo of it after it was baked but I did manage to capture the photo above pre-oven. (I am just trying to get my head back into blogging!) As you can see I used strawberries instead of plums, as they are the birthday girl’s favorite. Any stone fruit would work well. Also, commenters in the original NYT article suggested raspberries and blueberries. While I served ours after dinner topped with creamy vanilla ice cream, it can certainly be eaten as a coffee cake alongside a cup of hot tea or at breakfast.

I made one substitution by using gluten free rice flour (from Trader Joe’s) instead of white flour. This was the first time of done that. No one seemed to notice! Gluten free flour in birthday cake for the win!

Enjoy, my friends.

New York Ties Plum (or any other fruit) Torte:

  •  cup sugar
  • ½ cup butter, softened
  • 1 cup flour (I used Gluten Free Rice Flour)
  • 1 teaspoon baking powder
  •  Pinch of salt 
  • 2 eggs
  • 24 halves pitted purple plums or as many sliced strawberries as you’d like
  •  Sugar, lemon juice and cinnamon, for topping

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 (or other fruit) 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.

Bake 45 minutes , approximately. Remove and cool. Serve with whipped cream or vanilla ice cream.

Adapted from recipe found here on NYT.com.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: