Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking

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.

Prepare 12 pitted and halved plums and set aside.

In a mixing bowl, add butter and 3/4 to 1 cup sugar, depending on the sweetness of the fruit.

Mix on high speed until well combined.

Add flour, baking powder, and a pinch of salt to the butter mixture all at once.

Start mixing on low speed to incorporate the ingredients without overmixing.

Use an offset spatula to smooth out the batter in the mixing bowl.

Nestle the plum halves into the batter without pressing them down.

Squeeze lemon juice over the plums and sprinkle with granulated sugar and a whisper of cinnamon.

Bake in a cast iron skillet for about 1 hour.

While the cake bakes, prepare brown butter by heating it on the stove until it bubbles and the milk solids start to brown, then cool it in an ice bath.

Zest a lemon before squeezing its juice on the plums.

For a variation, substitute half a cup of all-purpose flour with semolina and consider using olive oil for a dairy-free option.

After baking, allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens