Plum Torte

Plum Torte

A most-requested recipe from New York Times collection. It is really popular for plums because you don't have to peel them. It also is good with nectarines or peaches (you would need to peel the peaches), and with odds and ends of berries tucked in around the fruit, so it is quite a practical dessert in that way. Freezes well--serve by thawing and reheating briefly in 300 degree oven. I've also microwaved leftover, refrigerated torte.

I made it for Dave's birthday, 6-20-19, and served with whipped cream that had a touch of cinnamon, since forgot to put it in the cake.

Ingredients list
3/4 C sugar
1/2 C butter
1 C unbleached white flour
1 tsp baking powder
1 tsp cinnamon
pinch salt
2 eggs
4 large nectarines, cut in quarters or smaller. (original recipe is for a dozen small plums, cut in half. WHen I've made this 6 or eight plums was plenty.)
Sprinkling of raspberries

1. Preheat oven to 350 degrees.

2.  Cream sugar and butter (I used food processor)  Add flour, baking powder, salt and eggs, and blend.

3.  Spread the batter in an 8 or 9 inch springform pan or cake pan (not as pretty when you serve it, but it works).  Sprinkle with cinnamon

4. Press nectarines, skin side up, around cake and add raspberries until top is more or less covered. Sprinkle with

5.  Bake 40 to 50 minutes. Cool to lukewarm and serve with cream.