Plum Torte

INGREDIENTS   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      INSTRUCTIONS   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 1 hour, approximately. 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.)   *To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

INGREDIENTS

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

 

INSTRUCTIONS

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 1 hour, approximately. 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.)

*To freeze, double-wrap the torte in foil, place in a plastic bag and seal.