Original Blackberry Torte

Original Blackberry Torte

Easy, delish Blackberry Torte (adapted from Marion Burros, NYT) just make it! :)

I’ve been making little summer cakes all summer long, and one I especially wanted to make was the famous Original Plum Torte by Marion Burros of the New York Times. The times published this recipe every year from 1983 to 1989 and pledges every year the recipe will be available to all.

Original Blackberry Torte

Original Blackberry Torte – a riff off of Marion Burros Original Plum Torte

I decided to forgo the plums, though, in favor of the blackberry, and we have our new favorite summer dessert: The Original Blackberry Torte. Sorry chocolate, you’re going to have to move over (again) for this one.

This torte was jammy deliciousness, just sweet enough with the smaller amount of sugar. I did notice that my blackberries sunk into the cake while the photos of the Plum Torte showed them welling up to the top. My guess is that the smaller berries didn’t have enough surface volume to poke through the batter. No worries though – we loved it just as is.

Original Blackberry Torte

Since I was going for pure unadulterated blackberry flavor, I left the suggested teaspoon of cinnamon out of the recipe, but since I plan on using other fruits, too, who knows; maybe it will go back in. Reviewers warned to use firm fruit, not too juicy. I used a 9″ springform pan but might try it in my 8″ for a little more height, next time.

This cake was perfectly delish the first day but began to soften on the second and by the third was almost pudding like in its moistness. If you don’t care for that, I suggest you gobble it all up right away! Which wouldn’t be hard to do. The only pricey ingredient here was the berries – just pick them up on sale. They’re in and out of the sale rotation all summer long. Or, pick your own. 🙂

Original Blackberry Torte

Original Blackberry Torte – a riff off of Marion Burros Original Plum Torte

Original Blackberry Torte

  • Servings: 8
  • Difficulty: easy
  • Print
  • ¾ to 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  •  Pinch of salt (optional)
  • 2 eggs
  • 16 ounces blackberries
  •  Sugar, lemon juice, for topping

Heat 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. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.

Bake 40 minutes to 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

  • To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

adapted from the New York Times

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 328
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 8 g 39 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 77 mg 26 %
Sodium 47 mg 2 %
Potassium 360 mg 10 %
Total Carbohydrate 48 g 16 %
Dietary Fiber 11 g 42 %
Sugars 28 g
Protein 6 g 13 %
Vitamin A 27 %
Vitamin C 70 %
Calcium 7 %
Iron 12 %


I’ll be posting this recipe to Angie’s Fiesta Friday #184, hosted this week by  Petra @ Food Eat Love and Jhuls @ The Not So Creative Cook.


20 thoughts on “Original Blackberry Torte

  1. Hi Mollie– beautiful little cake– I’m with you on fruity summer desserts– and cranberry, apple and pumpkin for fall, Christmas has it’s own sweets and then- finally!– chocolate all winter! We don’t have real weather seasons in CA– but I have definite food seasons at our house! Hope your summer is wrapping up well. More tomatoes?? Any travels?? hugs friend!

    • Just traveling back and forth from SD to MN – My yard is a jungle, my gardens (of which I have many) are completely overgrown, but I’m embracing the natural look (which beats whining, complaining and crying, all of what I was tempted to do!) I left SD with 65 tomatoes (my Dad & I counted but weren’t too thorough, there may be more) all on the vine, none showing any signs of red…I guess we overdid it!! Hugs back to you!!

      • Spaghetti sauce!! (with all those tomatoes!) I was thinking of trying tomato jam (for burgers and BLTs) Have you done that?? Glad your gardens are ‘thriving.” I expect everything will be brown at our house without us there to water all the time! Happy travels back and forth– (we’ll fly through the Minn. airport on Tuesday!!) hugs hugs!

    • It would be so good with your berries! 🙂 Don’t get me wrong, I’ll take the grocery store ones if I have to, but home-grown are the way to go! I’m a little jealous, to tell the truth!

  2. I think you’ll mess up with my Whole30, Mollie!! Hahaha! This looks gorgeous! If only we were neighbors, I’d know at your door everyday! 😀 Thanks for sharing at FIesta Friday party!

    • haha, Jhuls! I want to do the whole 30 (again – did it a long time ago and felt great) but my folks have such a sweet tooth I keep trying to find things to bake for them! And then I figure, why not post it, lol! And then I think, well why not just have a slice? or two? lol!

      I would love to see you at the door for your daily dose, lol!

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