Looking for Recipe

13 years ago

Sometime ago someone posted a recipe for a dessert.

It was a cake, make in a springform pan. It was just a simple batter and it was topped with different fruits of your choice.

Someone said it came from a news article years ago.

Hope someone can help

Comments (18)

centralcacyclist
13 years ago
Jo's Summer Torte I bet!

It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully.

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour, sifted
1 teaspoon baking powder
2 eggs
pinch of salt
cinnamon sugar for top
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch spring form. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.
caliloo
13 years ago
I've been making it a couple of times a week with whatever fruit I have handy - it is FANTASTIC!

A
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enjoyingspring
Original Author
13 years ago
Thank you that is it.
party_music50
13 years ago
Hi. I have seen everyone raving about this summer fruit torte, but this is the first time I've seen the recipe. It looks similar to a recipe I've made that uses canned fruit. Thank you for posting it!

Does anyone have a photo of their torte? :)
Teresa_MN
13 years ago
I don't like cake, however, I might have to make this for the family reunion up at the cabin in 10 days. Will raspberries work. I have a bunch on bushes right now. Hmmm...raspberries and nectarines might make a good combination.
lindac
13 years ago
The one I made yesterday was raspberries and blueberries...
lakeguy35
13 years ago
Linda, not yesterday but that is one of favorite combinatios too. Here is a pic for ya party music.

David
Teresa_MN
13 years ago
That settles it.......I will bring the ingredients and pan and my sister can make it!

Thanks for the pic David!

That combo sounds good also Linda!
pkramer60
13 years ago
And peaches and/or plums are great in there also. Andf so very easy to make.
laceyvail 6A, WV
13 years ago
I'm confused. It's called a torte but the recipe calls for a springform pan. Do you use a torte pan or a springform pan?
teresa_nc7
13 years ago
Here is mine with peaches. I must have used a springform pan.

{{gwi:1535613}}
stuartwanda
13 years ago
I don't have a spring form pan or a torte pan so I made it in a 9" pie plate. I've used peaches in one and mango's in another. This is a great recipe for sure.
kayskats
13 years ago
I use a similar recipe, 9" cake pan and whatever berries are in season

Raspberry Buttermilk Cake
Makes 6 servings
Source: Gourmet June 2009

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup (plus l l/2 tbsps) sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaked buttermilk
1 cup fresh raspberries, about 5 oz

Preheat oven to 400Â°F with rack in middle. Butter pan, line with parchment round, buttering top of round and dust pan with flour. Shake pan to remove excess.

Whisk together flour, baking powder, baking soda and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle and remaining 1 1/2 tbsps sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a place.
shaun
13 years ago
Mine was prettier before baking but still delicious.

Before

After
JoanM
13 years ago
I have a 10 inch springform tart pan.

Here is a mango.

Yum

I just picked 6 mangoes. Maybe I need to make one of these. Too bad it is not on my diet :-(
centralcacyclist
13 years ago
Come on, Shaun. Post the boobie cake.
shaun
13 years ago
OK, as requested ..........

Boobie Cake!!
party_music50
13 years ago
Hi. I found the similar recipe I had tried and notice it uses milk vs. eggs, while kayskats recipe uses both. Interesting.

Thanks for posting all the photos! Obviously a springform pan isn't necessary. It's certainly a popular recipe, so I am definitely going to try it!