Why is my Original Plum Torte Center is underbaked.?

Center is underbaked.. Bake until a tester comes out with only moist crumbs; tent with foil if browning too fast.

Original Plum Torte

Name: Original Plum Torte
Prep time: 18 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 12 plum italian plums (Halved and pitted); 0.5 cup unsalted butter (Room temperature); 0.25 cup sugar & cinnamon (Sugar plus a pinch of cinnamon for dusting)

The most published recipe in history. Fruit sinks, batter rises.

Total: 1 hrActive: 18 minDifficulty: EasyYield: 4 Servings

Timing: 60 min

AmericanDessertBaking

LineageMarian Burros

Source recipe

Original Plum Torte

The most published recipe in history. Fruit sinks, batter rises.

Total: 1 hrActive: 18 minDifficulty: EasyYield: 4 Servings

Timing: 60 min

AmericanDessertBaking

LineageMarian Burros

Source recipe

Key move

This recipe defies logic. You place huge halves of plums on top of a stiff batter. In the oven, the batter expands and rises over the fruit, encasing it in a golden crust while the juice creates pockets of jam. It is foolproof, provided you use the right plums.

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The Setup

Cutting Board
Chef's Knife
Mixing Bowls

The Mise en Place

Your prep station before cooking begins

Units

Fruit (0/1)

12 plumitalian plums(Halved and pitted)

Batter (0/1)

½ cupsunsalted butter(Room temperature)

Topping (0/1)

¼ cupssugar & cinnamon(Sugar plus a pinch of cinnamon for dusting)

Soggy center.

Your plums were too big or too juicy. Bake longer, or use smaller fruit.

Cake is tough.

You overmixed the flour. Fold gently.

Chef's Notes

Tip

Ensure plums are ripe but firm to prevent them from becoming too mushy during baking.

Tip

For a crispier crust, lightly toast the bottom of the torte for a few minutes before adding the plum layer.

Serving

Serve warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.

The Method

CREAM

CREAM butter and sugar until pale. Add eggs and flour to make a stiff batter.

Butter is pale and fluffy; batter is stiff.

SPREAD

Spread batter in a springform pan. It will look like "not enough batter." Trust the process.

Batter is spread in pan; layer looks thin.

PLACEMENT

Place plum halves skin side up on top of the batter. Cover the surface. Why skin side up? It keeps the juice contained longer so the batter has time to set before the liquid releases.

Plums cover the surface; skin side up.