This New York Times Recipe is Famed for Being One of Their Most Requested Ever

A torte is not a tart; rather it’s a cake, and in this version a fruit torte. This classic recipe is sturdy and time-friendly with beating butter and sugar as the only fuss. Yet it produces a bakery quality meal ender. Change the fruit: peaches, pears, apricots, sour cherries; this torte is versatile. The batter produces a sturdy cake crumb, and it rises from practically nothing to engulf the fruit with a golden jacket. Okay! It’s fun to watch through the oven window.

The NYTimes article shows you five different ways to change up the recipe. Here is the original by Marian Burros, and adapted here.

Serves 6-8

INGREDIENTS: apricots, cherries, other stone fruit

NOTE: Be sure to test your baking powder to be sure it is fresh. Drop a spoonful into water and look for strong bubbling action.

• sugar – 2/3 to 3/4 cup, [depending on the sweetness of the fruit]
• butter – 1⁄2 cup, 1 stick, softened
• flour, unbleached – 1 cup
• baking powder – 1 tsp
• salt – 1/4 tsp
• eggs – 2
• plums – 9-12,  halved and pitted, about 1-1/2 to 2 cups [or other fruit]
• topping – 2 tsp lemon juice,1 tsp sugar, and 1 tsp cinnamon

DIRECTIONS: Although I have yet to try, I’m sure this could be made into a bundt cake

1. Heat oven to 350 degrees
2. Cream the sugar and butter in a tall bowl using a mixer until butter lightens in color; 3-4 minutes
3. Add the flour, baking powder, salt, and eggs; stir until just combined
4. Coat the pan with oil and a dusting of flour
5. Scrape the batter into a cake pan of 8, 9, or 10 inches
6. Place the plum halves skin side up on top of the batter (You may not need all the plums, depending on their size. Leave space between each plum.)
7. Brush with lemon juice, sprinkle with cinnamon and sugar
8. Bake 35-40 minutes until a toothpick in the center comes out dry [Note: depending on the shape and size of your baking pan, your timing will be effected]

Serve warm, or room temperature with whipped cream or Greek yogurt

From Top: Mango, Pear, and Apricot Torte