Simple Summer Pluot Torte

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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:

  1. Cream butter and sugar.
  2. Add eggs.
  3. Add flour.
  4. Top with plums.
  5. Bake.

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!


5 from 2 votes

Simple Summer Pluot Torte

Adapted from NY Times
Servings 1 8” cake
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Equipment

  • 8'' cake pan

Ingredients

  • 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

Instructions

  • 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.

Join the Conversation

  1. 5 stars
    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!

    1. admin Author says:

      Oooh I bet that was delicious with rye flour. Thanks for the idea Sofia!!

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