Plum Torte, too easy and delicious to pass up!!

October 31, 2016 § Leave a comment

This recipe is apparently the New York Times most requested recipe ever and has appeared in its pages since 1983. It was published yet again this year and SWEETTABLESCAPES pounced on the opportunity to make this extra simple recipe which only requires a handful of ingredients!! The results explain the incredible popularity of this torte which is truly delicious, moist and fruity!!

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You’ll need:

  • ¾ to 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  •  Pinch of salt (optional)
  • 2 eggs
  • 24 halves pitted purple plums
  •  Sugar, lemon juice and cinnamon, for topping

Directions:

  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. img_0013img_0014Add the flour, baking powder, salt and eggs and beat well.img_0015img_0016img_0017
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. img_0011img_0018Place the plum halves skin side up on top of the batter. fullsizeoutput_26e7fullsizeoutput_26e8Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. img_0020Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

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