The Plum Torte That Changed American Baking Forever

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.

In a large bowl, toss together the plums and cognac. Set them aside until ready to use.

Preheat oven to 180°C (350°F). Lightly grease the cake pan with some butter and line the bottom and sides with parchment paper.

Cream butter with a stand or hand mixer until it reaches mayo consistency.

Whip in the two types of sugar, half portion at a time, until light and fluffy. Followed by the eggs.

In a large bowl, combine flour, baking powder, and salt. Continue to whip in the flour mixture, half portion at a time, until well combined. Lastly, mix in the vanilla paste, scraping down the sides as you go along.

Transfer the batter to the prepared cake pan. Lay the soaked plums, skin side up, in a circular pattern.

In a small bowl, combine 1 tbsp of demerara sugar and pumpkin spice blend. Sprinkle that pumpkin spice sugar mixture over the top.

Bake for about 40 to 50 minutes, until the top is golden brown and passes the skewer test.

Remove from oven and set aside for 10 minutes. Release the spring and allow the cake to cool down completely. Slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens