Imagine a dessert so legendary that it has captured the hearts of food lovers everywhere - the iconic Marian Burros Plum Torte. This isn't just any ordinary cake; it's a culinary masterpiece that transforms simple ingredients into a symphony of flavors that will transport you to a cozy kitchen filled with warmth and nostalgia. With its tender crumb, juicy plum jewels, and irresistible cinnamon-sugar crust, this torte is about to become your new obsession and the star of every gathering.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 to 8 plums, halved and pitted
- 1 tablespoon cinnamon sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. This helps incorporate air and creates a smooth base.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, which can make the cake tough.
- Transfer the batter to the prepared springform pan, spreading it evenly with a spatula.
- Arrange the halved and pitted plums cut-side down on top of the batter, pressing them slightly into the surface. Distribute them evenly across the cake.
- Sprinkle the top generously with cinnamon sugar, which will create a delightful caramelized crust during baking.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 15-20 minutes. Carefully release the springform sides and transfer to a wire rack to cool completely.
- Serve at room temperature. This torte can be enjoyed plain or with a dollop of whipped cream or vanilla ice cream.
Tips
- Choose ripe but firm plums for the best texture and flavor. Slightly firm plums will hold their shape better during baking.
- Make sure your butter is truly softened but not melted - this ensures the perfect cake texture.
- Don't overmix the batter! Mix just until the ingredients are combined to keep the cake tender.
- For extra flavor, try using brown sugar instead of white sugar for a deeper caramel note.
- If plums aren't in season, you can substitute with other stone fruits like peaches or apricots.
- Let the torte cool completely before slicing to help it set and make cutting easier.
- This torte actually tastes better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 52g
Protein: 5g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 110mg
