This recipe is adapted and veganized from a plum torte recipe originally published in the New York Times in the 1980’s. According to the New York Times Dessert Cookbook, plum torte is the Times’ most requested recipe! Once you make it, you will see why. It comes together quickly, it’s beautiful, and most importantly it’s delicious!
You may be surprised how thin it is – less than an inch in my 9-inch spring form pan. It’s more of cakey scone, perfect with a cup of coffee in the morning or as a sweet after dinner dessert treat.
I’m still working through the truckload of fruits that arrived from my Frog Hollow Farms order. For this recipe I decided to use their Flavor King Pluots. They were not kidding with the name! They have been incredible raw and baked. They are super sweet and definitely did not need the sparkling sugar that I added to the top.
[recipe title=”Plum Torte ” servings=”6-8 servings ” time=” ” difficulty=”easy”]
1 stick (1/2 cup) Earth Balance vegan buttery sticks
3/4 cup granulated sugar
1 cup all purpose flour
1 tablespoon baking powder
pinch of salt
1 tablespoon Ener-G egg replacer
5 tablespoons warm water
1 teaspoon vanilla
1 teaspoon cinnamon
2 large plums, pluots, apricots, peaches or nectarines – sliced
1-2 tablespoons sparkling sugar (optional)
Preheat the oven to 350 F. Mix egg replacer and water until combined and there are no lumps. Set aside. Sift together flour, baking powder, cinnamon and salt. Cream buttery sticks and sugars together in a stand mixer on medium speed with the paddle attachment. Add egg replacer mixture, and vanilla and beat until incorporated. Add dry ingredients and mix on low until combined. Press into an 8 or 9 inch parchment lined springform pan. It may seem too thick to do so, but just work with it! Arrange sliced stone fruit on top of batter and bake for 50 minutes or until a cake tester inserted in the center comes out clean. Allow to cool, sprinkle with sparkling sugar, if using, and serve!