Original Plum Torte
By Marian Burros · cooking.nytimes.com
1 hr 15 min8 servings
A simple butter cake topped with halved plums, baked until golden and dusted with cinnamon sugar.
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| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease and line an 8, 9 or 10 inch springform pan | |||||
| ¾ to 1 cup / 150–200 g sugar | Cream sugar & butter | Beat in flour, baking powder, salt & eggs | Spread batter in pan, top with plums | Sprinkle with sugar, lemon juice & cinnamon | Bake 350°F / 175°C, 60 min |
| 115 g unsalted butter, softened | |||||
| 125 g 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 | |||||
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