Legendary New York Times Plum Torte | Incredibly Delicious and Easy Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal offers a vegan alternative with binding properties.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option for flavor.

Sift 1 cup of flour into a bowl.

Soften the butter by letting it sit out or microwaving it for about 10 seconds, being careful not to melt it.

Cream the butter and sugar together until well combined.

Add the flour gradually to the creamed mixture until it is creamy.

Prepare the plums by cutting them in half and removing the seeds.

Grease a springform or spring bottom tort pan and optionally line it with parchment paper.

Spread the batter evenly in the prepared pan.

Place the plum halves skin side up on top of the batter, arranging them side by side.

Sprinkle sugar over the plums, adjusting the amount based on the sweetness of the plums.

Bake in a preheated oven at 350°F for 1 hour.

Remove the torte from the oven and let it cool before removing the springform part of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens