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NYT Original Plum Torte - Burros & Levine
Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
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Amount Measure Ingredient -- Preparation Method
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1 stick unsalted butter -- softened
3/4 cup sugar -- PLUS
2 tablespoons sugar
1 cup unbleached flour -- sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) -- pitted
1 teaspoon cinnamon
Arrange a rack in the lower third of the oven. Preheat the oven to 350.
Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.
To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.
Serves 8.
NOTE: "Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation..." Kirsten A> Conover
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NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine
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