There have been gorgeous blue Ontario plums in the grocery stores for a few weeks now, and last night I made this easy plum torte for the second time this season. The recipe came from the Atlanta Journal Constitution (September 2004), and I remember thinking the first time that I made it that is was an almost magical dish, turning even slighly underripe or overripe plums into a wonderful dessert.
Try it out!
Plum Torte
1/2 cup unsalted butter3/4 cup granulated sugar1 cup all-purpose flour1 tsp baking powder2 eggspinch salt12 Italian prune plums, halved and pitted1 tsp cinnamon2 tbsp granulated sugar
- Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs, and salt, and beat to mix well. Spoon batter into a 9 or 10 inch springform pan.
- Cover top with plum halves, skin side down.
- Mix cinnamon and 2 tbsp sugar together and sprinkle over top of torte.
- Bake 40-50 minutes in 350 degree oven until a cake tester comes out clean. Remove from oven and let cool; refrigerate or freeze if desired.
- Serve at room temperature. Heat if desired.
Domestic Bliss: The Empty Nest 