Plum Torte

  Posted on April 13, 2012  by Leslie Blythe  No comments

We had a great time last week visiting my cousin, uncle and family at their home in Greenwich Connecticut. Lisette served a wonderful lunch with this torte that was a recipe my aunt Marjorie used to make. She made it with pears instead of plums and it was divine. So simple, elegant and delicious!

Plum Torte

Serves 8

1 cup sugar
½ cup sweet butter
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt
2 eggs
24 halves pitted purple plums

Topping
1½  Tbs Sugar
1 Tbs Lemon juice
Cinnamon, to taste

Cream sugar and butter.  Add flour, baking powder, salt and eggs and beat well.

Spoon batter into a 9” spring form pan.  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, to taste.

Bake at 350˚ for 1 hour (check after 45 minutes).  Remove and cool; refrigerate or freeze, if desired.  Or cool to luke warm and serve plain or with vanilla ice cream or whipped cream.

To serve frozen torte defrost and reheat briefly at 300˚.