Best 6 Grandma Geldners Pflaum Plum Torte Recipes
If you are in search of a delectable dessert that embodies the essence of comfort and nostalgia, look no further than Grandma Geldner's Pflaum Plum Torte. This classic German pastry is renowned for its flaky crust, sweet and juicy plum filling, and delicate streusel topping that comes together to create a symphony of flavors and textures. With its origins rooted in the kitchens of generations past, this treasured recipe has been passed down through the years, earning a special place in the hearts of those who have savored its timeless charm. Let's embark on a culinary journey to uncover the secrets behind this exquisite creation and explore the simple steps that will guide you in crafting your very own Grandma Geldner's Pflaum Plum Torte.
Here are our top 6 tried and tested recipes!
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
GRANDMA GELDNER'S PFLAUM (PLUM) TORTE
Make and share this Grandma Geldner's Pflaum (Plum) Torte recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar; add eggs to mix.
- Mix well until uniform and add flour, baking powder and a pinch of salt.
- Mix well before spooning batter into a greased or oiled 9" spring form pan.
- Place plums on batter skin side up and sprinkle with sugar and lemon juice.
- Spread cinnamon over plums and bake for 1 hour.
- Cool to lukewarm and remove from pan.
Nutrition Facts : Calories 320.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 84.2, Carbohydrate 48.7, Fiber 2, Sugar 35, Protein 4
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
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 WITH PEELED ITALIAN PLUMS
This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.
Provided by Marianne
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
- Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
- Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 28.5 g, Cholesterol 30.6 mg, Fat 6.1 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 115.1 mg, Sugar 11.5 g
GRANDMA GELDNER'S APFEL KUCHEN (APPLE KUCHEN)
This comes from a rich German heritage. Grandma always made the best "apfel" kuchen. Her recipes were always simple, but tasted great!
Provided by WI Cheesehead
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
- Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
- In a small bowl, beat egg with 2 T milk and add to dry mix.
- Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
- Pare and core apples.
- Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
- Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
- Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.
Tips:
- To make the perfect plum torte, start with ripe, flavorful plums. Choose plums that are slightly tart, as this will balance out the sweetness of the filling.
- Don't overmix the batter. Overmixing can result in a tough, dense torte. Mix just until the ingredients are combined.
- Use a light touch when spreading the filling over the batter. If you press down too hard, you'll end up with a soggy torte.
- Bake the torte in a preheated oven. This will help to ensure that the torte cooks evenly.
- Don't overbake the torte. Overbaking will dry out the torte and make it crumbly.
- Let the torte cool completely before serving. This will allow the flavors to develop and the torte to set.
Conclusion:
Plum torte is a delicious and easy-to-make dessert. With its sweet and tart filling and flaky crust, it's sure to be a hit with everyone at your table. So next time you're looking for a special treat, give plum torte a try. You won't be disappointed!
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