There is a reason why some recipes have rave reviews and are passed on from one generation to the next, whether as a family secret (and this should only be the case if you are in the business of making and selling these for a living) or for general public enjoyment (remember – sharing is caring). This is a recipe for one of those classics that have proudly been given for all to enjoy. This recipe was originally featured in the NYT Cooking site as a Plum Torte. Of course mine has a twist (I typically use recipes as a guide), I just added apples to it, but hear me out, it is delicious either way. This is my Plum and Apple Torte recipe that I know you will love!
I baked it in a 9” spring form pan and I doubled the recipe. It didn’t need to be doubled and were I not doing it for a birthday, I would not have doubled it. I think birthday cakes should have height – just my humble opinion. I didn’t plan on doubling it when I set out to make it but after I put the batter into the pan, it barely came up to an inch height. This led me to make another batch of batter on the spot. That should tell you how delightfully friendly this recipe it took all of about 5 minutes to make the second batch.
I sliced two gala apples in thin slices which I coated in 1 tbsp of citrus sugar and 1/8 tsp of cinnamon. I also halved and seeded the plums, prune plums to be exact. They are smaller and I like them more, about 20 of them. Seeds were easy to remove, just sliced vertically, give a gentle twist to separate then pulled the seed out.
The cake was easy to put together – batter, layer of cinnamon sugared apple slices, remaining batter and plums for the top layer. As a totally optional but “well why not” item, I dusted the plums with an additional 1 tbsp of citrus sugar. I’ve got pictures below. Baking the double batch of batter, in my oven at 350f – convection, it took 80 minutes for the toothpick to come out clean. If you are making a single batch and this cake is so worth it – single or double, it should take about 60 minutes.
This is a great way to enjoy the season’s harvest. It can be an everyday cake – single batch per the recipe below, or doubled for a special occasion (all ingredients except for the fruit). See the “Well why not!” section at the end of the recipe for other variations for you to try. This will make a great dessert for Thanksgiving whether celebrating at your place or visiting family. Wear a mask, wash your hands, get vaccinated, socialize responsibly and above all be safe!
Ingredients
Quantities below are for a single batch, I made this quantity twice for the pictured cake)
3/4 cup citrus sugar – original recipe called for sugar, I used citrus sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
1 tsp vanilla extract – original recipe did not call for vanilla
2 eggs
20+/- prune plums, cut in half and pitted
2 Gala apples, cored, sliced in half and then into thin slices
1 tbsp citrus sugar and 1/8 tsp cinnamon, for mixing with the apples
Directions
Heat oven to 350f, butter or spray a 9″ springform pan – set aside
Cream the sugar and butter in a bowl
Add the flour, baking powder, salt, vanilla and eggs – beat well
Spoon half the batter into a 9” non-stick springform pan
Spread the apples in a thin layer covering the surface of the batter
Spoon the remaining batter over the apples – level off the batter
Press plums cut side down into the batter
Sprinkle an additional 1 tbsp citrus sugar over the plums
Bake for 75 – 85 minutes – test at 75 minutes and determine if additional time is required
When the toothpick comes out clean, cake is done
Remove from the oven, allow the cake to cool before removing from the pan
Enjoy plain or with some citrus sugar whipped cream
Well why not!
The original recipe uses just plums, leave out the apple and cinnamon if you want to try the original
Add any type of berry – blueberry, raspberry, golden berry etc. Either stir it into the batter or place them as a layer between the two batters
Nuts are always a welcome addition – sliced almonds work well
