Allow the cake to cool on a rack for at least 30 minutes. Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.Squeeze the fresh lemon juice over the fruit, then mix together the remaining tablespoon of sugar and ground cinnamon, and sprinkle over the top.
#Barefoot contessa italian plum tart skin#
Arrange the plum halves skin side up on top of the batter, then use your fingers to gently press them in.Spread the batter into the pan and smooth the top. Sift in the flour, baking powder and salt, then mix until just combined. Add in the eggs, one at a time, making sure each is fully incorporated.You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Cream butter and 1 cup of sugar in a medium bowl until light and fluffy.Preheat the oven to 350☏ and butter the inside of a 9-inch springform pan.However, this cake can technically be made in a regular cake pan, a cast iron skillet or even an 8x8" square baking dish. Springform Pan - The original recipe calls for using a 9 inch springform pan, which makes it easy to left the cake out and slice.I have made this torte with red plums, black plums, purple plums, pluots and all other types of fruit. Plums - The original New York Times recipe from Marian Burros calls for using small Italian plums (also called prune plums), but I can rarely ever find them.I even developed a version of this torte with ground cherries. No plums? Make it with literally any other kind of fruit that's in season. It's elegant enough to serve to company but easy enough for a weeknight. The deep purple hue bleeds all throughout the batter, and it tastes light but still has a dense chewy crumb that makes it completely addictive. The fruit is sweet-tart and jammy, with just enough firmness to still know that it's a plum. It doesn't seem like anything special, but it is - and you'll understand once you taste it. People were upset - so the Times printed it one last time and later included it in the Essential New York Times Cook Book by Amanda Hesser. This Plum Torte recipe by Marian Burros was first printed in The New York Times in October of 1982 and continued to run every single September for the remainder of the decade. It's is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. The New York Times Plum Torte is an iconic recipe that's incredibly easy to make and is a perfect way to use up beautiful in season summer plums.
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