Plum Torte

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 butter
3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
2 eggs
pinch salt
12 Italian prune plums, halved and pitted
1 tsp cinnamon
2 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.

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