NYT's YUMMIEST FRUIT TORTE
"The recipe wasn’t just popular; it was endlessly adaptable." - from the NYT article on the infamous torte.
This spring our plum tree exploded. It went from hard green little fruits to bursting off the branches fragrant and juicy and ready to pick. I panicked because I went from no plums to about 30 lbs of 'em in one weekend. Thankfully, my friend Kate, recommended I make the classic no-fail NYT Plum Torte recipe. And OH MY GOSH it was in-freakin-credible!!
Now that it's fall, I can add pears to the torte... queue mischievous grin. This thing is seriously so good. As the months get colder, I'll probably try it with apple, persimmon, cherry. Who knows, maybe I'll even try a citrus version in the winter!
Seriously though, beyond just the fruit you use, also try different flavors like vanilla or almond extract, cinnamon, cardamom, or even ginger might be good! The world is our oyster. Thanks NYT for this incredible masterpiece of a recipe.
Happy baking (and eating)!
NYT Fruit Torte
Makes 1 freakin delicious cake
60 min total (prep & baking time combined)
Serves 4, or 8 if they're all very polite eaters and want a small slice, but let's be honest, they'll want more.
1 stick unsalted butter
1 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1-2 peaches, plums, pears - you pick!
1 tsp almond extract (optional)
Cream butter and sugar until light and fluffy (about 2 min in your mixer). Add eggs one at a time until combined. Then add your dry ingredients: flour, baking powder, salt until all incorporated. The dough should be sticky and dense (see below). This is when you can add in any flavor enhancements like almond extract, lemon zest, or cinnamon to the cake.
Transfer batter to a greased round cake pan. Slice your fruit lengthwise so you have nice clean slices, then arrange on the top of the batter in whatever pattern you'd like. It does look pretty neat when you put them in an overlapping circle - plus people think you took a lot of time to make it or something ;)
Bake at 350 degrees for 40-50 minutes. The cake should rise around the fruit and have a golden crispy top. It's okay to have some of the parts by the fruit look a little juicy, as long as the cake is
cooked! Let rest for at least 30 min to cook and serve straight from the pan, or transfer to a serving platter.
Slice and enjoy! I promise your friends will go back for another slice.