Original Blackberry Torte

Original Blackberry Torte

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The Original Blackberry Torte is a super easy simple little cake that can be made all summer long at the drop of a hat; Use your choice of fruits!


  • 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, and/or cinnamon 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 or cinnamon, 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 or ice-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.

slightly adapted from the New York Times

Keywords: Desserts, Fruit Desserts, Cake, Blackberries, Marion Burros

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