Fresh Plum Torte
I got this recipe from a friend a couple of years ago and then somehow lost track of it. With Italian plums at the market this time of year I wanted to share this recipe with you. It really is one of the best plum desserts I have ever had. Plenty of plums that give the torte a wonderful flavor and texture, too. Fine on its own, or even better served with a scoop of ice cream. So here is the recipe.
Enjoy.
Fresh Plum Torte
1 stick unsalted butter, softened
3/4 c. plus 1-2 T. sugar
1 c. flour
1 t. baking powder
2 eggs
dash salt
24 halves pitted Italian prune plums (or 6-7 larger red plums, pitted, quartered)
1 t. cinnamon
ice cream, optional
Place rack in lower third of oven and preheat to 350 degrees. Cream together butter and 3/4 cup sugar. Add flour, baking powder eggs and salt and beat to mix well. Spoon batter into 9- or 10-inch ungreased springform pan. Place plums on top, skin side down. Combine remaining sugar (add what you like based on taste and sweetness of plums) with the cinnamon and sprinkle over the top of the torte.
Bake 40-60 minutes, or until pick tests clean. Serve at room temp or a little warm. Refrigerate or freeze leftovers. Serves 6-8.
