I found this NYT recipe after buying a big bag of plums at the farmers market. It is simple, looks pretty and tastes wonderful. I added some blueberries from my garden as well. It can be made with other stone fruit so I’m going to try it with tart cherries when I’m back in the Midwest.
Plum Torte
- 3/4-1 Cup Sugar (depends on how sweet your fruit is)
- 1/2 Cup Butter, softened
- 1 Cup Flour
- 1 tsp. Baking Powder
- pinch of salt
- 2 eggs
- 20 halves of ripe, pitted plums
- course sugar, cinnamon and lemon juice for topping
Preheat oven to 350°
Cream the sugar and butter together. Beat the eggs into the butter mixture. Sift the flour, baking powder and pinch of salt together and mix in with the wet ingredients. Spread into a 8,9 or 10 inch spring form pan. Place the halved plums with the cut side down. The cake will bake up around the plums so you don’t need to press them down. It’s THAT easy.
Bake for up to 1 hour. I made mine in a 10″ pan so I baked it for 50 minutes. Cool and remove from pan. Serve alone or with whipped or ice cream.
- Tips: Some people substitute 1/4 cup cornmeal or almond flour for a different texture and taste. You can add a tsp of vanilla for cherries or a little almond extract and sliced almonds with peaches. It’s so simple, you can try different things and make it often for family or friends.
- If you don’t have a spring form pan, you can use a cake pan, a cast iron pan for a rustic look or a pretty pie plate to make it more decorative look.
- If you plan to take the whole torte out of pan, you may want to line the pan with parchment paper prior to adding the batter.
Here is a version I did with peaches, blueberries and strawberries for a breakfast coffee cake. I sprinkled sugar over the top. It’s so light and tasty.
