The Original Plum Torte Recipe
This was originally printed in the New York Times, Wednesday September 9, 1992 in an article called Eating Well by Marian Burros.
Ingredients:
-
3/4 c sugar
- 1/2 c unsalted butter
- 1 c flour, sifted
- 1 tsp baking powder
- Pinch salt, optional
- 2 eggs
- 12 Italian prune plums
- Sugar and lemon juice for topping
- 1 tsp cinnamon, or to taste
Directions:
Preheat oven to 350 degrees. Cream butter and sugar in a bowl. Add flour, baking powder, salt and eggs and beat well. Spoon the batter into an 8”, 9”, or 10” spring form pan. Split and pit the plums and place the halves, skin side up, on top of the batter. Sprinkle lightly with sugar and lemon, depending o the sweetness of the fruit. Sprinkle with cinnamon. Bake about an hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and then serve plain or with whipped cream. Yield: 8 servings. Note: to freeze, double wrap torte in aluminum foil place in plastic bag, and seal. To serve, defrost and reheat briefly at 300 degrees.
For variation: try Strawberry Coconut Torte
September 28 2009 10:56 am | Baking and Harvest and Recipes
Garden_Therapy (Stevie) on 02 Jul 2010 at 10:46 pm #
making this with fresh strawberries and coconut instead of plums and cinnamon: http://bit.ly/TrrVK
GardeningDame (Laura Thomas) on 28 Jul 2010 at 4:31 pm #
Twitter Comment
Yum! Let us know how it tastes!RT @Garden_Therapy making this w/ fresh blueberries & lime instead of plums and cinnamon [link to post]
– Posted using Chat Catcher
Garden_Therapy (Stevie) on 28 Jul 2010 at 11:14 pm #
making this with fresh blueberries and lime instead of plums and cinnamon http://bit.ly/TrrVK