"Recipes are meant to be shared"...Ann Thibeault

Monday, July 15, 2013

Summer Torte


I've been meaning to bake this cake 

for a number of years and finally got around to it.

 The original recipe for a Plum Torte was published years ago in the NY Times and is a Marion Burros recipe.  

Jo, from Gardenweb shared this recipe on the Cooking Forum and it quickly became a favourite of many. 

I used red currants in my cake and the only other change I made was to also add a little vanilla extract to the batter.

Now that I have made it once, I will be making it often.

Not only does it taste great, but it is a very simple and easy cake to prepare. 

Summer Torte

Original Plum Torte

Shared by: Jojoco on Gardenweb

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
Pinch of salt
NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

6 comments:

  1. Can you believe I just made this?:) Just just!!

    Uncanny!!
    I added vanilla sugar:)
    I agree super duper easy!
    And good.

    ReplyDelete
  2. I make a very similar plum kuchen. BUT I have to have streusel on top. :-)
    Any way you choose, you're going to love it!!

    ReplyDelete
  3. I call this a Wow recipe to be put on the keeper list. I love this.

    ReplyDelete
  4. This seems like the perfect dessert for summer.

    ReplyDelete
  5. Ann I love this cake! Been making it for years! This in its original plum form is the most requested recipe from the NYTimes. Love the way it looks in the tart pan...great idea! I must try that!
    Beautiful!

    ReplyDelete

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