Original Plum Torte
(from NYT Cooking)
INGREDIENTS:
(Yield: 8 servings)
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 24 halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
DIRECTIONS:
-
Heat oven to 350 degrees.
-
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 for approximately 1 hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
TIP: To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
