The New York Times Famous Plum Torte

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.

Cream together butter and sugar with a pinch of salt until light and fluffy.

Add 2 eggs one at a time, ensuring the first is fully incorporated before adding the second.

Scrape down the bowl and mix in the dry ingredients: flour and baking powder.

Butter a springform pan, or line a regular cake pan with parchment.

Spread the batter into an even layer in the pan.

Cut plums in half and remove the pits, then press them cut-side down into the batter, nudging them in as needed.

Squeeze fresh lemon juice over the top of the plums.

Sprinkle with cinnamon sugar.

Bake at 350°F for about an hour, or until a toothpick comes out clean.

Allow to cool before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens