Plum Torte

Name: Plum Torte
Ingredients: 3/4 cup sugar; 1 -2 tablespoon sugar; 8 tablespoons unsalted butter; 1 cup unbleached all-purpose flour, sifted; 1 teaspoon baking powder; 2 eggs; 1 pinch salt; 24 halves pitted Italian plums (aka prune or purple, use your favorite plum-you may need less); 1 teaspoon ground cinnamon (or more); vanilla ice cream (optional)

10 ingredients

4 steps

Ingredients

3/4 cup sugar
1 -2 tablespoon sugar
8 tablespoons unsalted butter
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
2 eggs
1 pinch salt
24 halves pitted Italian plums (aka prune or purple, use your favorite plum-you may need less)
1 teaspoon ground cinnamon (or more)
vanilla ice cream (optional)

Directions

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- 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.
4

Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.