Pat's Plum Torte
Patricia Pasick
A wonderful dessert come September when the small, dark purple Italian prune plums come on the market. This was printed in the NY Times many years ago.
ingredients
- 24 plum halves, pitted
- 1 cup flour
- 1/2 cup salted butter, softened
- 3/4 cup sugar, plus 2 teaspoons
- 1 teaspoon baking powder
- 2 eggs beaten
- Lemon juice
- Cinnamon
directions
- 1
1. Prepare springform pan; line bottom with wax paper.
- 2
2. Cream butter and sugar; add eggs and beat another 2 minutes.
- 3
3. Add dry ingredients; beat another 2 minutes.
- 4
4. Spoon batter into pan.
- 5
5. Cover with plum halves, skin side up.
- 6
6. Sprinkle with sugar, lemon juice and cinnamon.
- 7
7. Bake 1 hour at 350 degrees
- 8
8. Serve with whipped cream or vanilla ice cream.
notes
These can be frozen in foil, and reheated later in a moderate oven (350-375).
Source: Patricia Pasick
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