Plum Torte
This easy plum torte, is the most requested and most published recipe in the New York Times. It's adaptable, you can use almost
any fruit, and it's easy. Everything one could want from a Summer Dessert!
Recipe and more at The Alchemist.
Plum Torte
adapted by the one from Marian Burros, Lois Levine
From The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.
As I mentioned, feel free to use whatever fruit you have on hand. Just use enough to cover the top of the batter. Peaches, apricots, even berries, or a combination are great choices.
Ingredients
1 cup (150 g.) all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 cup (200 g.) sugar
8 tablespoons (1 stick) (113 g.) unsalted butter or salted (if salted just use a smaller pinch of salt), softened
2 large eggs
1 tsp. vanilla extract
12 small purple plums, halved and pitted - Or large black plums sliced, about 4 or 5, enough slices to cover the batter generously. Or whatever fruit you'd like.
2 teaspoons fresh lemon juice, or more or less, depending on the tartness of the plums - I didn't use the lemon juice both times. I think it's optional
2 Tablespoons sugar for sprinkling on top
1/2 -1 teaspoon ground cinnamon - I used 1/2 tsp. Use to your taste. If you are using a fruit that cinnamon doesn't sound good with, then omit.
Directions
Heat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Sift the flour with the baking powder and salt in a medium bowl.
Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the eggs and vanilla and mix, then add the dry ingredients and blend until incorporated.
Spoon the batter into a greased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Or with whatever sliced fruit you are using. Sprinkle with the remaining tablespoons of sugar and the lemon juice (if using), adjusting to the tartness of the fruit. Sprinkle with the cinnamon (if using.)
Bake until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack, then unmold.