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.
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.
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
- 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