Marian Burros’ original Plum Torte has become one of the most popular recipes in The New York Times. It’s easy, forgiving, and great.#GlobalApron

This recipe is a variation on one that has regularly appeared in the New York Times, usually in September, and reminds me of coffeecakes my Polish grandmother and aunt would make when I was a child. It is based on the use of prune plums, which, here in Florida, are difficult to find. So, when I spot them in the supermarket, I have to make this torte. Please know that you can use other stone fruit, such as peaches, nectarines, or regular plums, you just have to cut them into smaller pieces. This recipe calls for prune plums that are halved.I've also changed the recipe, using regular AP flour, and combining the cinnamon with the sugar rather than putting them on separately, as well as a couple of other changes that suit my taste.This torte, or coffeecake, won't last long--it is that delicious!

With a nod to Marian Burros' NYT Original Plum Torte, this recipe will accommodate any stone fruit, really. I just happened to have a pound of luscious cherries that demanded to be pitted.When positioning the fruit in the batter, the following guideline works well: for larger fruit like peaches and plums, place in batter, then bake. For smaller fruit like cherries, place 3/4 in batter for baking. Then 20 minutes in, position the remaining cherries.

I've been making this for years, and it's become such a hit even among taste testers who don't generally enjoy things like pumpkin pie. This cake has a more subtle pumpkin taste (but it's still there), and combined with the filling, it's quite light and fluffy. This has replaced the traditional pie during Thanksgiving dinner, and is my mother's dessert of choice for Mother's Day :)

I tried this out for our 2012 Christmas 🎄 Eve dinner. It's very easy but looks and tastes GREAT so it was a keeper for our family.

I paired my fudge brownies with a fresh strawberry cream filling for a great contrast of flavors in this torte. The crust is chewy and the filling a simple way to use the fresh summer strawberrys in a light creamy filling.

My friend Jeff shared a handwritten recipe from his aunt Hermoyne that hadn’t been made in thirty-five years. I decided to make it as a surprise for Jeff’s Passover and it indeed reminded everyone of their favorite aunt.#GlobalApron #Seder #cake #dessert #Jewish

This cake is the sponge cake I make for ice cream, mousse and fruit filled rolled cakes. I wanted a light cake for a layered torte so I cut the cake into four layers and whipped a refreshing chocolate peppermint ganache to fill each layer. Then topped it with a simple chocolate glaze. It's great with whipped cream and strawberries to contrast with the delicious chocolate!

A rich chocolate cake from Austria with a layer of jam underneath the chocolate icing. The original sachertorte was apparently not layered, but the cake is often sliced in half and spread with an extra layer of apricot, red currant or raspberry jam. If you choose to layer, you will need to make extra jam glaze.I'm quite bad at making the icing look pretty but hopefully you can do better :P It will still taste good ;)

This recipe is the combination o favorite flavors, brownie bottom with whipped cream, fresh fruit and a chocolate drizzle, so delicious!

My husband's Aunt Billie made this for us on a visit once. She told me how to make it so here's my version.