Take advantage of the late summer plum harvest with this easy cake, adapted from a vintage 1980s New York Times recipe. A Labor Day tradition, it signals the beginning of fall.
If your plums are large, cut them in quarters. Rather than using a springform pan, grease bottom and sides of a 9-inch round cake pan. Line the bottom with parchment, butter the parchment and carry on. To freeze the torte, double-wrap in foil, place in a plastic bag and seal. To serve, defrost and reheat it briefly at 300 degrees.
For another lovely plum recipe, try our Upside-Down Plum Cake.