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Plum Torte (Coffeecake)
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A picture of Plum Torte (Coffeecake).

Plum Torte (Coffeecake)

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

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!

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!

Read more

Plum Torte (Coffeecake)

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

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!

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!

Read more
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Ingredients

1 hr 30 min
8 servings
  • 24 halvespitted purple plums (these are the small prune plums)
  • 1 tablespoonlemon juice
  • 1 cupall-purpose flour, sifted
  • 1 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 3/4 cupsugar
  • 1/2 cupunsalted butter
  • 1/2 teaspoonvanilla
  • 2eggs
  • 1/4 cupsugar combined with 1 teaspoon cinnamon, divided
  • 2 tablespoonsconfectioners’ sugar, sifted (optional)
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Steps

1 hr 30 min
  1. 1

    Heat oven to 350 degrees.

  2. 2

    Line a spring form pan, preferably 10 inches, with parchment paper. Spray with baking spray.

  3. 3

    Sift together the flour, baking powder, and salt.

  4. 4

    Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

  5. 5

    Spoon the batter into the pan and place on cookie sheet.

  6. 6

    Sprinkle the plum halves with about 1 tablespoon lemon juice, and combine with about 1 tablespoon of the cinnamon sugar mixture.

    A picture of step 6 of Plum Torte (Coffeecake).
  7. 7

    Place the plum halves skin side up on top of the batter.

    A picture of step 7 of Plum Torte (Coffeecake).
  8. 8

    Sprinkle remaining combined cinnamon and sugar over plums and batter.

  9. 9

    Bake approximately one hour. Remove and cool. This cake can also be served lukewarm with whipped cream.

    A picture of step 9 of Plum Torte (Coffeecake).
  10. 10

    When cake is cool, dust with confectioners’ sugar before serving if desired (I like it as is, but the confectioners' sugar makes the cake pretty for company.

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Adam Janowski
Adam Janowski @polishkitchen
on September 18, 2021 14:31
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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