Plum torte
This is really the only thing that should be done with plums- yummmmm!
Pretty much just copied from Smitten Kitchen- as it is so good- why mess with it.
Pretty much just copied from Smitten Kitchen- as it is so good- why mess with it.
1 cup all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 teaspoon baking powder
Large pinch of salt
1 cup granulated sugar plus 1 to 2 tablespoons
1/2 cup unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons fresh lemon juice
1 teaspoon or tablespoon ground cinnamon
Heat oven to 350°F.
Sift or whisk together flour, baking powder and salt in a medium bowl.
In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color.
Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
Sift or whisk together flour, baking powder and salt in a medium bowl.
In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color.
Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
Spoon batter into an ungreased 9-inch springform pan and smooth the top.
Arrange the plums, skin side up, all over the batter, covering it.
Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Arrange the plums, skin side up, all over the batter, covering it.
Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes.
Cool on rack.
Cool on rack.
It is VERY GOOD the next day.
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