Summer Plum Torte
I think this recipe is the reason plum trees have so many plums. Once you make this, you’ll want to make it again and again and again and… You get the picture ;)
Summer Plum Torte
Special Note: You’ll need a springform pan for this recipe. The kind of pan often used for cheesecake, which has the removable side.
Ingredients:
3/4 - 1c sugar (depending on desired sweetness)
1/2c butter, softened
1c flour, sifted
pinch of salt
2 eggs
12 purple plums
sugar and lemon juice for topping
Instructions:
Preheat oven to 350 degrees F and get out 8, 9 or 10” springform pan.
Cream sugar and butter in bowl.
Add eggs and beat well.
Add flour, baking powder and salt, sifted.
Spoon batter into springform pan.
Place the plum halves skin side up on top of the batter.
Sprinkle lightly with lemon juice and sugar, depending on the sweetness of the fruit.
Bake 1 hour, approximately.
Cool on wire rack.
Cut into slices and serve warm…or cool…or, once cooled, wrap and enjoy for a couple of days.
Or freeze, if desired. To serve a torte that was frozen, defrost and then reheat briefly at 300 degrees F.
