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Famous Plum Torte

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Serves: 8

This is one of the most requested recipes at The New York Times. It uses Italian prune plums, available briefly from late August to mid-September.


3/4 cup sugar

1/2 cup unsalted butter

1 cup unbleached flour, sifted

1 t. baking powder

Pinch of salt

2 eggs

12 Italian prune plums, halved and pitted

Sugar, lemon juice and cinnamon, for topping

To Prepare

Preheat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. (Batter will be thick.) Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, lemon juice and approximately 1 tsp. cinnamon (use more or less, to taste).

Bake for one hour. Remove and cool; refrigerate or freeze, if desired. 

To Serve

Serve plain or with whipped cream. To serve a torte that has been frozern, defrost and reheat it briefly at 300 degrees.

Eddie's Recipe Tip:

To freeze, double wrap the tortes in foil, place in a plastic bag and seal.