New York Time’s Original Plum Torte

I love entertaining guests at home, and I’m always looking for easy and delicious recipes, appetizers, entrees, or desserts. While browsing for some inspiration, I stumbled on this recipe from New York Times, an Original Plum Torte by Marian Burros. This recipe is so good; the Times published it every September from 1983 to 1989!

What is the difference between Cake and Torte? Although both of them are very similar, there are some differences between them. One of the main differences is the ingredients used in them. While a cake uses eggs, sugar, and flour, a Torte uses heavier ingredients and lesser flour than cake and, in some instances, no flour. While cakes can be lighter and fluffier, Tortes tend to be heavier, don’t rise as much as cakes, and have a crumbly texture.

• Plums: The star of this dish, juicy plums, that gorgeous color they bring to this torte when baked is unreal! Look for ripe and juicy plums.
• All-Purpose Flour: I have used 1 cup flour, and it turned out perfectly.
• Granulated Sugar: Perfect amount of sugar to balance the slight tartness from the plums
• Eggs: To add richness and blend everything.
• Ground Cinnam on: The cinnamon is my addition to this recipe. The warmth from the cinnamon gives a very earthy feel to this torte.
• Butter: Half a cup of butter adds the perfect amount of creaminess.
• Baking Powder: A teaspoon used as the rising agent.

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