Fresh Blueberry Peach Torte Recipe Is a Twist On New York Times' Famous Plum Torte (7 Ingredients) by Elisa Schmitz

If you're a foodie, then you may already know that one of The New York Times' most popular recipes is a simple plum torte. The delicious plum cake recipe by Marian Burros was published every September from 1983 to 1989, when the paper's editorial team decided that the recipe would no longer be published in its print edition. NYT readers did not agree with their decision and flooded The Times with letters of protest. Because of this passionate response, NYT editors pledged to make the recipe easily available online each fall.

Photo credit (all photos): Elisa Schmitz

After reading the recipe as well as the comments, I learned that the torte is not just delicious with plums – the delicate cake batter is absolutely perfect with just about any fruit. How amazing is that? I decided to make the famous recipe with the ripe peaches and fresh blueberries I had on hand and, wow, I'm so glad I did. This fresh blueberry peach torte recipe puts a perfect twist on the the famous plum torte recipe!

The scrumptious recipe is so easy and adaptable. For example, although the original recipe calls for an electric mixer and a springform pan, it turned out beautifully whisked by hand and baked in a simple parchment paper-lined cake pan. Then there's the fact that you can use regular flour, gluten-free flour or almond flour, among other flours I saw mentioned in the comments (because of what I read, I ended up using half regular flour and half almond flour). And, you can use a variety of different fruits, including peaches (or other stone fruits) and blueberries. Check out the health benefits of peaches and the health benefits of blueberries, and read about the health benefits of almond flour.

To make this incredibly light and moist torte recipe, here are the wholesome ingredients you'll need to gather: butter, granulated sugar, flour (all-purpose, gluten-free and/or almond flour), baking powder, eggs, fresh peaches and fresh blueberries. I added a splash of almond extract to boost the almond flavor (delicious!), but that's optional. And if you like, you also can sprinkle the top with some sugar, lemon juice and ground cinnamon, but that's also optional. All you do is mix up the simple batter, spread it into a lined cake pan then top it with the fruit. Sprinkle the optional topping, if you like, then bake until bubbling and golden. So easy!

Serve this tried-and-true cake recipe for dessert on a special occasion, or whenever you want something especially delicious. This legendary torte is extra-amazing topped with vanilla ice cream. My family enjoyed it for breakfast with a cup of coffee, and as a snack throughout the day. Be warned that it's just so good, you'll want to grab some quickly before it disappears!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes (ovens vary)
Total Time: 60 to 70 minutes
Servings: 8

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup flour of choice (regular or gluten-free), sifted (I used 1/2 cup regular flour (unsifted was fine) and 1/2 cup almond flour)
• 1 teaspoon baking powder
• pinch of salt (optional)
• 2 eggs
• 1/2 teaspoon almond extract (optional)
• 2 medium peaches, sliced
• 1 cup blueberries (divided)
• granulated sugar, lemon juice and cinnamon (optional topping)

Here's how to make it:

1. In a large mixing bowl, add the butter and sugar. Whisk to combine. (You also could use an electric mixer.)
   
2. Add the flour and baking powder, and the salt, if using. Whisk to combine. Add the eggs, and the almond extract, if using. Whisk to combine. (According to commenters, pretty much any flour works for this torte. I used half regular flour and half almond flour, which adds a bit more structure to support the fruit, and it turned out amazing!)
   
3. Evenly spread the batter into a 9-inch cake pan that's been lined with parchment paper. (You also could use a springform pan.)
   
4. Spread half the blueberries on top of the batter.
   
5. Layer the peaches on top of the blueberries.
   
6. Spread the remaining blueberries on top of the peaches. (Instead of blueberries and peaches, you can use just about any fruit in this adaptable recipe.)
   
7. Sprinkle a bit of sugar, cinnamon and/or lemon juice on top, if desired.
   
8. Bake in an oven that's been preheated to 350 degrees F until cooked through, bubbling and golden, about 45 to 55 minutes.
   
9. Remove from oven and allow to cool a bit before slicing.
   
10. Serve on its own or with a scoop of vanilla ice cream, if desired. Store leftovers in an airtight container in the refrigerator or freezer and warm in the microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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