
I make the Original Plum Torte from Marion Burros, every summer. It’s so simple to whip up and incredibly satisfying to snack on, no wonder it has over 17,000 reviews. I like Italian plums but any stone fruit (see my apricot version) or even berry, would work well. I did make a few small adjustments to the recipe, including using a smaller size pan (9″ instead of 10″) so the cake has a bit more depth and macerating the fruit first before placing in the batter so they get a head start on developing flavor.