Plum Torte

This recipe Italian Plum Tortewas shared by Jackie of Common Wealth Farm LLC in the September 29 Newsletter. – Camden Market News. She found it in the New York Times Food section, and thought of it when Hubbard Brook Farm had plums for sale at Market.



3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping


Step 1
Heat oven to 350 deg.

Step 2
Cream sugar and butter in a bowl.  Add the flour, baking powder, salt and eggs and beat well.

Step 3
Spoon batter into a spring-form pan of 8, 9 or 10 inches.  Place the plum halves skin side up on top of the batter.  Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.  Sprinkle with about 1 teaspoon of cinnamon if you prefer.

Step 4
Bake 1 hour, approximately.  Remove and cool; refrigerate or freeze if desired.  Or cool to lukewarm and serve plain or with whipped cream.  (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)