The Original Plum Torte

Ingredients

• ¾ cup sugar
• ½ cup unsalted butter
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch salt, optional
• 2 eggs
• 12 Italian prune plums
• Sugar and lemon juice, for topping
• 1 teaspoon cinnamon, or to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    285 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 3 grams protein; 77 milligrams cholesterol; 101 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into an 8-, 9- or 10-inch spring form.
4. Split and pit the plums and place the halves, skin side up, on top of the batter.
5. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about a teaspoon of cinnamon, to taste.
6. Bake about an hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm, then serve plain or with whipped cream.

• To freeze, double wrap torte in aluminum foil, place in plastic bag and seal. To serve a torte that has been frozen, defrost and reheat briefly at 300 degrees.