Plum Torte
Ingredients
For the Torte:
- ¾ to 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 tsp. baking powder
- Pinch of salt
- 2 eggs
- 24 halves purple plums, pitted
For the Topping:
- Granulated sugar
- Lemon juice
- Cinnamon
Instructions
- Pre-heat oven to 350°F .
- In a medium bowl, cream the sugar and butter.
- 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; adjust amount dependent on the sweetness of the fruit.
- Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Place in pre-heated oven and bake 1 hour, approximately.
- Remove and cool; refrigerate or freeze if desired.
- Or cool to lukewarm and serve plain or with whipped cream.
Notes
To freeze, double-wrap the torte in foil, place in a plastic bag and seal; to serve a torte that was frozen, defrost and re-heat briefly at 300°F.