Plum Torte

Food

Audio By Carbonatix

Plum Torte

**courtesy of Marian Burros**

Ingredients:

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon, for topping

A few notes on making this:

• This must be baked in a springform pan. 
• This recipe call for 3/4 to 1 cup of sugar… I like to add closer to one cup, depending on how sweet the plums are.
• This can be refrigerated or frozen if desired. To serve a torte that was frozen, defrost and reheat it briefly at 300°F.
• This calls for cinnamon to taste, but I will admit that I skip it, as I do not prefer cinnamon on stone fruits. 

Directions: 

• Heat oven to 350°F.
• Cream the sugar and butter in a bowl.
• Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. 
• Place the plum halves skin side up on top of the batter. 
• Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. 
• Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately, until cake is just set. 
• Remove and cool to lukewarm and serve plain or with whipped cream or vanilla ice cream.