Plum Torte
Om nom ermagherd this is an amazing cake. Make it now. With plums. With peaches. With any fruit really. Ahh! Even Eric was happy with this cake.
This is a classic recipe saved for posterity by Deb.
This is a classic recipe saved for posterity by Deb.
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1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it) Large pinch of salt 1 cup (200 grams) granulated sugar 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened 2 large eggs 12 smallish purple Italian purple plums, halved and pitted 2 teaspoons (10 ml) fresh lemon juice 1 tablespoon ground cinnamon 2 tablespoons muscovado sugar |
Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
Spoon batter into an greased 9-inch springform pan 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 the muscovado sugar. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack. Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it. |
Adapted from source
Notes:
Notes:
- The cake released from the sides of the pan beautifully, but stuck to the bottom. Next time I'll try a greased parchment round; if it works I'll update here. UPDATE: don't so it! Don't use parchment - it's impossible to get it off the bottom of the cake! Instead, run a flat metal spatula between the cake and the bottom of the pan, then carefully slide off into your serving plate.
- I topped it with muscovado sugar instead of normal granulated - it was amazing, so amazing.... but you can use granulated here if you don't have muscovado sugar (which, tbh, you probably don't).