RECIPE DETAILS
Famous Plum Torte
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Serves: 8
This is one of the most requested recipes at The New York Times. It uses Italian prune plums, available briefly from late August to mid-September.
Ingredients
3/4 cup sugar
1/2 cup unsalted butter
1 cup unbleached flour, sifted
1 t. baking powder
Pinch of salt
2 eggs
12 Italian prune plums, halved and pitted
Sugar, lemon juice and cinnamon, for topping
To Prepare
Preheat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. (Batter will be thick.) Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, lemon juice and approximately 1 tsp. cinnamon (use more or less, to taste).
Bake for one hour. Remove and cool; refrigerate or freeze, if desired.
To Serve
Serve plain or with whipped cream. To serve a torte that has been frozern, defrost and reheat it briefly at 300 degrees.
Eddie's Recipe Tip: