Best 5 Cinnamon Plum Torte Recipes
For those seeking a delightful and delectable treat, look no further than the delectable cinnamon plum torte. Originating in the heart of Europe, this classic dessert is an exquisite blend of sweet and tangy flavors that will tantalize the palate and leave you craving more. With its cinnamon-scented crust and juicy plum filling, this is a truly remarkable dessert that will surely impress your friends and family. So gather your ingredients and embark on a culinary adventure that will lead you to a taste of heaven.
Let's cook with our recipes!
PLUM TORTE
This plum torte is the most requested recipe from The New York Times. And with good reason. An easy yet elegant way to indulge in summer that's made with a handful of everyday pantry ingredients.
Provided by Amanda Hesser
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
- In a large bowl, combine the flour, baking powder, and salt.
- In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
- Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.
- Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.
- Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.
- Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.
Nutrition Facts : ServingSize 1 portion, Calories 272 kcal, Carbohydrate 37 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 77 mg, Sodium 25 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 5 g
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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 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, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
CINNAMON TORTE
This is one of my favorite recipes. If you like cinnamon you will love this recipe. It's very elegant so it's great for a dinner party. It's a lot of work making the cookie layers, but you can do it days in advance. Assembling the Torte its self does not take long. You will a need to assembly the torte at least 4 hours ahead or overnight and refrigerate it.
Provided by Laureen in B.C.
Categories Dessert
Time 3h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
- preheat oven to 375.
- With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
- Let rest 15 minutes.
- Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
- Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
- At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
- Whip the cream, vanilla and icing sugar together until stiff.
- Set about 1 1/2 cup aside for decorating the top of the Torte.
- Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
- Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
- Place a cherry on top of each rosette and sprinkler with chocolate curls.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 532, Fat 40.9, SaturatedFat 25.4, Cholesterol 155.6, Sodium 132.9, Carbohydrate 39, Fiber 0.9, Sugar 23.4, Protein 4
PLUM TORTE
So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.
Provided by Frankie
Categories Desserts Cakes Torte Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
- Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
- Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 37.8 g, Cholesterol 71.4 mg, Fat 13 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 97.6 mg, Sugar 24 g
PLUM TORTE
Provided by Marian Burros
Categories Cake Mixer Fruit Dessert Bake Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
- 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
- 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
Tips:
- Use ripe plums for the best flavor and texture.
- If you don't have a food processor, you can chop the plums by hand.
- Don't overmix the batter, as this can make the torte tough.
- Bake the torte until a toothpick inserted into the center comes out clean.
- Serve the torte warm or at room temperature, with a dollop of whipped cream or ice cream.
Conclusion:
This cinnamon plum torte is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet plums, cinnamon, and a flaky crust is sure to please everyone. With its simple ingredients and classic flavor, this torte is a timeless recipe that you'll enjoy for years to come.
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