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New York Times Purple Plum Torte
The New York Times Purple Plum Torte is a classic fall dessert! Make this simple and delicious cake right NOW while purple Italian plums are in season.
Ingredients
Non-stick cooking spray
1 cup granulated sugar (use less if your plums are very ripe and sweet)
1/2 cup unsalted butter, softened
1 cup all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
12 purple plums, cut in half and pitted
For the Topping
1/2 tablespoon granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Non-Stick Cooking Spray
Instructions
- Preheat oven to 350 degrees F.
- Spray the bottom and side of an 8-inch springform pan with cooking spray. Set aside.
- Cream the sugar and butter together in a mixing bowl until light and fluffy.
- Add flour, baking powder, salt, and eggs to the mixing bowl and beat to mix well.
- Spread the batter evenly into the prepared springform pan. Place the plum halves on top of the batter, skin side up.
- Sprinkle with the topping: granulated sugar, lemon juice, and cinnamon.
- Bake for 50 to 60 minutes until a toothpick inserted into the center of the cake comes out clean.
- Remove torte from the oven and cool on a rack for 10 minutes.
- Slide a sharp knife around the side of the pan to loosen any cake that may be sticking to the sides. Then, loosen and remove the outer springform pan ring.
- Cut into 6 or 8 slices and serve still-warm, or cool completely and serve at room temperature.
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Notes
- A 9 or 10-inch springform pan can also be used. Just note that the baking time will vary based on the size of your pan.
Find it online: https://www.afamilyfeast.com/new-york-times-purple-plum-torte/
