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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url[/quote]

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time. [/quote]

That's just 12 plums. And also a very basic cake recipe (similar for what I use for pineapple upside-down cake). For OP I'm sure you can double this and bake in a 9X14. If you can't find plums I'm sure apricot halves would work.

[b]Thanks to the PP who gifted the link, btw. I'll make some versions of this and report back![/b][/quote]

Awesome, please do!

I've tried it with the Italian plums called for in the recipe, regular black plums, cranberries for Thanksgiving, frozen mixed berries, and fresh blueberries. All worked out great. [/quote]

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