Friends, I know. We’re a week away from the official start of Fall, there’s a chill in the air and I should be busy baking something crammed full of apples, but I’m still seeing beautiful late-Summer displays of stone fruits at the market – peaches, pluots and plums – so many plums!
Hold off on that de rigueur apple crisp and give this plum torte a try. It’s a well-known recipe previously published in The New York Times, Smitten Kitchen and Bon Appétempt, which is where I recently came across it. I think it’s longevity and popularity stems from the fact that it is insanely delicious. Seriously. It also incredibly simple to prepare.
Aside from the fruit, I had all the ingredients in my pantry. I chose a variety of plums from Whole Foods – red, black and prune. I was curious how the lemon juice and cinnamon would work, but they create a fresh, subtle flavor that balances out the butter – the whole thing comes together flawlessly.
Michael, an ardent non-fruit-dessert-eater conceded the cake smelled delicious even before it came out of the oven. The recipe suggests waiting to eat the torte the day after you bake it, but we couldn’t resist. We let it cool and I dusted it with a bit of powdered sugar and topped it with some fresh whipped cream. It was delectable. I’m not over-selling this. Michael loved it and commented that it would be a great holiday dessert. It really would be perfect for Thanksgiving because you could bake it the day before and it would be ready to serve after dinner. I think you could easily use pears if you wanted something a bit more autumnally appropriate. This would also be a crowd-pleaser at brunch.
1 tsp baking powder
Large pinch of salt
1 cup granulated sugar plus 2 tbsp
1/2 cup unsalted butter, softened
2 large eggs
12 small or 6 large plums, halved and pitted
2 tsp fresh lemon juice
1 tsp ground cinnamon
Heat over to 350 degrees.Whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time, scrape down the bowl, then the dry ingredients, mixing until just combined.
Spoon batter into a 9-inch springform pan (lightly coated with nonstick cooking spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake the cake until top is golden and a toothpick inserted into the center comes out free of batter, about 45 to 50 minutes. Cool on rack.