plum torte

  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1 cup granulated sugar (plus 1–2 Tbs for tart plums)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 12 smallish plums, Italian prune plums are excellent
  • 2 tsp fresh lemon juice
  • 1 tsp ground cinnamon
  • Large pinch of salt
  1. Heat oven to 350°F. Sift or whisk together flour, baking powder, and salt in a medium bowl.
  2. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and lights in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combines.
  3. Spoon batter into an un-greased 9 inch spring-form pan or a pan with parchment paper. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the tip with lemon juice, then cinnamon, then remaining sugar.
  4. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45–50 minutes. Cool on rack.
  5. Once cool, if you can stand it, leave it uncovered at room temperature overnight as the plum juices further release into the cake.

Adapted from Marian Burro’s NY Time’s recipe