Mixed Berry Torte
This super easy, moist Mixed Berry Torte, is equally as wonderful served as a coffee cake in the morning or as a simple dessert after your evening meal! Plus, it’s terrific with all sorts of fruit!
Adapted from Marian Burros, this basic cake recipe lets the berries shine!
Mixed Berry Torte
For a food blogger, I’m a bit out of touch. Apparently, the inspiration for this recipe appeared year after year in the New York Times’s cooking section. This featured torte recipe was made with 24 purple plum halves, but folks across the world successfully tweaked it using berries, peaches, apples, and more.
One September, the recipe was not printed and the plum torte fans revolted! A girlfriend brought her version to our knitting group and the whole room had a faint aroma of cinnamon and butter. I knew I’d have to look up the recipe.
Tips for Making a Berry Torte
- As I mentioned above, this torte can be made with a variety of fruits. Purple plums may not be in season or available in your region, so it’s nice to have alternatives, like using a couple of different berries.
- Replace the plums with 3 cups of fresh berries, like blueberries, raspberries, blackberries, or a combination.
- If your fruit is super sweet or you want to serve this for breakfast, feel free to decrease the sugar from 1 cup to 3/4 cup.
- Around the holidays, use cranberries and add some orange zest, too. Since cranberries are tart, I’d suggest using a full cup of sugar.
- Even canned fruit will work well, especially in mid-winter when there are no fresh peaches, apricots, etc. in season. Using the best quality fruit available will make for the most delicious results.
- I tried mixing the berries into the batter, but being fragile, they bled and discolored the mixture. The taste was fine, but I much preferred sprinkling them over the batter.
- I added vanilla to my batter. A touch of lemon extract would be lovely with blueberries, almond extract with apricots or peaches, etc.
- Simple recipes need quality ingredients. Use the best butter you can find, a good quality vanilla extract (affiliate links) and top notch fruit.
- I baked my torte in a 9-inch springform pan for 1 hour. If you use an 8-inch pan, you’ll need to bake a bit longer and if you use a 10-inch pan, it may take less time in the oven. Use a toothpick to check the center for doneness. It should come out clean after insertion.
- Serve with a sprinkle of powdered sugar.
You May Also Like:
This mixed berry torte will definitely grace our table again. I told Bill it was a coffee cake, and he happily ate slice after slice until it disappeared.
- Berry Mascarpone Layer Cake from Love, Life, and Sugar
- Mixed Berry Crumble from Reluctant Entertainer
- Lemon Blueberry Muffin Bread
- Strawberry Topped Chocolate Tart
- Cranberry Cream Cheese Bars
- Strawberry Shortcake
- Triple Berry Cake with Lemon Curd Whipped Cream
- ¾ to 1 cup sugar
- ½ cup butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla
- 3 cups of berries, I used raspberries and blackberries
- Sugar, lemon juice and cinnamon, for topping
- Preheat the oven to 350 degrees.
- Cream together the sugar and butter. Add the flour, baking powder, salt, and eggs and beat until well combined. Stir in the vanilla.
- Spread the batter into a greased 9-inch springform pan. Top the batter with berries, then sprinkle lightly with cinnamon, sugar, and a drizzle of lemon juice.
- Bake 1 hour or until a toothpick inserted into the middle of the cake comes out clean or with a few moist crumbs.
- Serve with a dollop of sweetened whipped cream or a dusting of powdered sugar.
Adapted from the New York Times
Serving Size:1 slice
Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 237mgCarbohydrates: 38gFiber: 3gSugar: 23gProtein: 4g