Thursday, October 8, 2015

Recipe: Plum Torte

This recipe is perfect for this time of year in California, where Indian Summer is slowly moving into shorter, crisper Autumn days, and the last of the stone fruit is lingering in farmer's market stalls.  We were inspired by a classic Marian Burros recipe, which has been published by the NY Times for years... it's no surprise it's so popular, since this is an easy but impressive dessert.


2/3 cup of sugar, plus extra for topping
1 stick of salted butter
1 cup of flour
1 teaspoon baking powder
1/2 teaspoon of salt
2 eggs
10 small black plums, sliced in half with the pits removed
Juice of half a lemon
Cinnamon to taste (optional)

Preheat oven to 350 degrees Fahrenheit. 

Cream the butter and sugar together in a mixer or by hand.  Add the flour, baking powder, salt, and combine.  Beat in eggs.

Pour the batter into a round 9" baking dish and place the plums skin side up on top of it.  Sprinkle with lemon juice, a teaspoon or so of sugar, and as much cinnamon as you would like.
 Bake for 45-50 minutes, or until the batter is set and the top is golden brown.  

Allow to cool and serve with creme fraiche, whipped cream, ice cream, or just plain.

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