← home

Plum torte

From The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.

Ingredients

• 1/4 pound unsalted butter, softened
• 3/4 cup plus 1 or 2 tablespoons sugar
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• 2 eggs
• Pinch salt
• 24 halves pitted Italian (prune or purple) plums
• 1 teaspoon cinnamon or more, to taste

Directions

1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

Reference

• https://www.splendidtable.org/story/2002/02/09/original-plum-torte