The New York Times Plum Torte - Famous Torte Cake - Easy & Simple ingredients

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.

Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan with butter.

Slice the plums in half and remove the pits.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon juice.

In another bowl, combine flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared pan and smooth the top.

Arrange the plum halves, cut side up, on top of the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the torte cool in the pan for 10 minutes before removing the sides.

Dust the top with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens