Plum Torte


    • ¾ to 1 cup sugar
    • ½ cup unsalted butter - softened
    • 1 cup unbleached flour - sifted
    • 1 teaspoon baking powder
    • Pinch of salt (optional)
    • 2 eggs
    • 24 halves pitted purple plums
    • Sugar, lemon juice and cinnamon, for topping


    • Heat oven to 350 degrees.
    • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
    • Spoon the batter into a springform 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, depending on how much you like cinnamon.
    • 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.

Erin Waller Roy