Five jordan marsh blueberry muffins to make Marian Burros’s legendary New York Times plum torte recipe even better. The Times, and it’s no mystery why.
There are so many things to love: It’s easy, it’s practically no-fail and it’s endlessly adaptable. Here are five ways to make the legendary torte your own, drawn directly from readers who have done just that. And her original plum torte recipe is here. Canned and frozen fruit can stand in for fresh. I’ve been using a version of this for years as a cranberry holiday bread.
I have made this with about a quart of drained canned fruit of any type, as well as frozen. I can plums, peaches and pears in season, and if a jar fails to seal, you can bake this cake with it rather than reprocess the jar. Experiment with spices, herbs and extracts: vanilla extract, almond extract, nutmeg, ginger, cardamom, rosemary, orange or lemon zest. I add about a half teaspoon of vanilla or almond extract to the batter. This cake is so easy and good. I even memorized the recipe — except my memorization was imperfect and I baked the cake with the fruit on the bottom by accident.
You can add almond or cornmeal flour to the all-purpose flour, or swap in gluten-free flour blends, with excellent results. Melissa Clark made a version with whole wheat flour. Made this with gluten-free flour and it turned out Perfectly! 2 cup brown rice flour for 1 cup of wheat flour.
I also added parchment paper over the greased bottom of the spring pan. Made this last night after tasting the one made by our daughter. Photograph by Andrew Scrivani for The New York Times. The batter scales up like a dream, and the baked cake freezes well. This is one of my favorite recipes and has been for many years. In addition to plums, I’ve used blueberries, peaches, apples and various combinations of more than one fruit.
I line the baking dish with aluminum foil and once baked and cooled slightly, turn the baking dish upside down on a plate, peel off the foil, then turn it right-side up on another plate. Double the recipe and it fits nicely in 13-by-9-inch disposable aluminum pans. The torte can be baked in any dish provided it’s approximately 8 to 10 inches in diameter and oven-safe. Make it in any Pyrex, casserole, anything. Used my pie plate because my springform pan was nowhere to be found.
A 9-inch pan gives greater height and moisture to the tart than a 10-inch pan. Blueberry Poppy Seed Brunch Cake Oct. A Vegetable Torte Starts at the Grill Oct. The Story Behind Our Most Requested Recipe Ever Dec. 00743 11 40 C 11 55. 007431 69 40 69 C 47. I’ve been known to dump everything in a bowl while in a hurry and have it come out just fine.