Italian Plum Torte

September 14, 2014

Plum Torte

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. 

Italian Plum Torte
It’s a sweet, rich cake with juicy, tart Italian plums sprinkled in that gets even better the second day around.
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Ingredients
  1. 1/2 cup all purpose flour
  2. 1/2 cup whole wheat flour
  3. 1 teaspoon baking powder
  4. Large pinch of salt
  5. 1 cup granulated sugar plus 1 to 2 tablespoons
  6. 1/2 cup unsalted butter, softened
  7. 2 large eggs
  8. 12 Italian purple plums, halved and pitted
  9. 2 teaspoons fresh lemon juice
  10. 1 teaspoon ground cinnamon
Instructions
  1. 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.
  2. Add the flour mixture to the butter/sugar mixture and stir until just combined.
  3. 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.
  4. Bake at 350 for about 45 minutes. Let cool on a rack.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Maysquared.com http://www.maysquared.com/blog/

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