Ingredients
3/4
cup PLUS 1 or 2 tbsp sugar
8
tbsp (1 stick) unsalted butter
1
cup unbleached all-purpose flour, sifted
24
halves pitted Italian (aka prune or purple) plums
1
tsp ground cinnamon, or more
Vanilla ice cream, optional
Directions
1.
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
2.
2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3.
3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
4.
Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.
New-York Restaurants
