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THE NEW YORK TIMES PLUM TORTE

 


INGREDIENTS


½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar plus 1 tablespoon, divided*

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

6–12 plums, depending size, pitted and halved**

Juice from ½ lemon

1 teaspoon cinnamon


INSTRUCTIONS


Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.


This Article And Recipes Adapted From This Site

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