Plum Torte

american cake mixer fruit dessert bake plum summer vegetarian pescatarian peanut free tree nut free soy free kosher

Marian Burros

Makes 8 servings

Source

Ingredients

3/4 cup PLUS 1 or 2 tablespoons sugar

8 tablespoons (1 stick) unsalted butter

1 cup unbleached all-purpose flour, sifted

1 teaspoon baking powder

2 eggs

Pinch salt

24 halves pitted Italian (aka prune or purple) plums

1 teaspoon ground cinnamon, or more

Vanilla ice cream, optional

Method

1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.

2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.