Summer Plum Torte
Plum Perfection: The Recipe You’ll Make Again and Again
I’m pretty sure this recipe is the reason plum trees are so abundant with fruit. Once you make it, you’ll find yourself coming back to it again and again… and again… You get the picture. 😉
It’s that good. The plums shine in this dish, bringing their natural sweetness and tartness to create something utterly irresistible. Whether you’re enjoying it fresh out of the oven, sharing it with loved ones, or sneaking a slice (or two) for yourself, this recipe is pure magic.
So if you’ve got a tree full of plums or just a love for this wonderful fruit, give this recipe a try. Just be prepared to fall in love with it—it’s the kind of recipe you’ll never get tired of making. ❤️🍑✨
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.
