My Recipes

This recipe is from my friend Rebecca who got it from the New York Times. She says it works with almost any stone fruit. Ingredients Yield: 8 servings 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 Preparation Step 1 Heat oven to 350 degrees. Step 2 Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Step 3 Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle 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. Step 4 Bake 1 hour, approximately. Remove 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 ...