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Fresh Peach Torte

Adapted from the infamous Plum Torte recipe published in The New York Times in 1983, this recipe uses fresh peaches instead of plums, and is a perfectly simple dessert for any time of year.
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Keyword: blueberry, cake, marian burros, new york times, peach, pineapple, plum, torte
Servings: 8


  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch kosher salt (large pinch)
  • 1 c. granulated sugar (plus 1 Tb.)
  • 8 Tb. unsalted butter, softened
  • 2 large eggs
  • 2 large ripe peaches, pitted (with skin), halved & cut into quarters ** (see notes)
  • 2 tsp. lemon juice
  • 1 Tb. ground cinnamon


  • Heat oven to 350 degrees.
  • Sift flour, baking powder and salt; set aside.
  • Add butter and sugar to the bowl of a large stand mixer (or use a hand mixer) and mix on medium speed until light yellow in color (a few minutes should do the trick).
  • Add the sifted ingredients to the bowl, mix gently, then add eggs and mix until just combined.
  • Transfer batter to an ungreased 9" spring-form pan and spread evenly.
  • Cover batter with peach slices (arrange however you wish). Sprinkle with the remaining tablespoon of sugar, lemon juice, and cinnamon.
  • Bake until a cake tester comes out clean in the center and the cake is golden, 45-50 minutes. Remove from oven and cool, then unmold from pan. Serve with whipped cream, creme fraiche, or more sliced peaches.


  1. The original recipe calls for 12 small purple plums, halved and pitted.  If using plums, simply place the halves on top of the cake batter (skin side up) and follow remaining instructions.  If the plums are tart, you may need to sprinkle a bit more sugar on top.
  2. To freeze, remove cake from spring-form pan when thoroughly cooled.  Wrap in a double layer of foil and place in a plastic bag and seal.  When ready to use, defrost completely and reheat in the foil in a 300-degree oven for 5-10 minutes.