Purple Plum Torte from New York Times Cookbook

The Purple Plum Torte is the single most requested recipe in NYT history. Published in the 1980s, it has millions of views and continues to be a fan favorite every autumn. No wonder- it’s perfection.

I’ve made this with strawnberries, blueberries and apples. They tend to sink a bit more than the plums, just barely peeking through the top of the cake. That deosn’t matter one bit. It’s still utterly delicious.

1 cup all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 cup sugar, plus 1 tablespoon, or more or less, depending on the tartness of the plums
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs
12 purple plums, halved and pitted
2 teaspoons fresh lemon juice, or more or less, depending on the tartness of the plums
1 teaspoon ground cinnamon

Directions:

Heat the oven to 350 degrees. Sift the flour with the baking powder and salt. Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the dry ingredients and then the eggs. Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting to the tartness of the fruit. Sprinkle with the cinnamon. Bake until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack, then unmold.