I’ve seen this torte from @nytcooking about a dozen times throughout my feed (they claim it to be their most famous recipe) And for good reason. It’s super simple and hits the spot. One bowl. A handful of ingredients. Straight forward directions. Essentially, here’s what you do:
- Cream butter and sugar.
- Add eggs.
- Add flour.
- Top with plums.
In typical fashion, I did make a few adjustments to this recipe, like using a bit of rye flour and adding in a few other flavors to make this have more dimension and complexity. But the simplicity is still there!
Simple Summer Pluot Torte
Adapted from NY Times
- 8'' cake pan
- 1/2 cup + 2 tablespoons white sugar or evaporated cane juice
- 1/2 cup butter, ,at room temp
- 1 teaspoon vanilla
- zest of 1 lemon
- 2 eggs
- 1/2 cup all purpose or whole wheat pastry flour
- 1/4 cup rye flour, (you can also add more all purpose if you don't have)
- 1 teaspoon baking powder
- pinch of kosher salt
- 6-8 plums or pluots, ,cut into halfmoon slices
- 1 tablespoon turbinado sugar (or white sugar), , for sprinkling on top
- Preheat oven to 350.
- Place sugar and butter in the bowl of a standing mixer or a large bowl. Cream sugar and butter until it is pale yellow and light and fluffy, about 1-2 minutes.
- Add in eggs (one at a time), lemon zest, and vanilla extract and beat until eggs are well incorporated, about another minute.
- Add in flour, baking powder, salt. Fold in these dry ingredients with a spatula until just incorporated (you don’t want to overmix).
- Pour batter in a butter or oiled 8’’ cake pan and spread as evenly as possible. It’ll be quite a thick batter and fairly thin- don’t worry!
- Gently place plum slices on top in arrangement of your choice. Sprinkle with just a bit of turbinado or white sugar on top.
- Bake for 40-55 minutes, until the top is lightly golden and a toothpick comes out clean.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!
This was a very easy and delicious recipe. I exchanged the rye flour for buckwheat and the way it balanced with the lemon zest was amazing!
Oooh I bet that was delicious with rye flour. Thanks for the idea Sofia!!