It’s officially fall around here. Not in terms of weather—it’s still warm and wonderfully sunny. I’m talking about fall soccer. It’s up and running and hit me like a truck.
At this point, I’m still trying to catch my breath, find some of my missed sleep and nurse my wounds. Really, organizing soccer for nearly 3,000 players is a giant, seemingly insurmountable task.
As I continue to recover, I’d like to eat this Italian Plum Torte just about everyday. I am convinced that it has magical restorative powers.
The recipe came from Smitten Kitchen. As always, the recipe is perfection. It’s a sweet, rich cake with juicy, tart Italian plums sprinkled in that gets even better the second day around. I don’t know about the third day because there was not even a crumb left after day two.
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- Large pinch of salt
- 1 cup granulated sugar plus 1 to 2 tablespoons
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 12 Italian purple plums, halved and pitted
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- Whisk together the flours, baking powder and salt. Using an electric mixer, cream together the sugar and butter. Once light and fluffy, add the eggs one at a time and mix until incorporated.
- Add the flour mixture to the butter/sugar mixture and stir until just combined.
- Spoon the batter into your tart pan or springform pan and smooth the top. Depending on your pan, you may want to add a little pan spray. Arrange the halved plums, skin side up all over the batter. Spring with lemon juice and cinnamon and sugar.
- Bake at 350 for about 45 minutes. Let cool on a rack.