The Friday Baking Project

Plum Torte

Yield: 1 9†cake

# of Servings: 10

Method: Creaming

Ingredients:

• 1 cup (4.65 oz / 131 g) all-purpose flour
• 1 tsp (.15 oz / 4 g) baking powder
• â…› tsp salt

• ½ cup (4 oz / 113 g) unsalted butter, room temp
• ¾ cup (5.4 oz / 52 g) sugar
• 2 large eggs, room temperature
• ½ tsp vanilla extract

• 10 to 12 Italian plums, pitted

• 1 tsp fresh lemon juice
• 1 ½ tbl (.65 oz / 19 g) sugar (approx.)
• Pinch ground cinnamon

Tools and equipment needed:

• 9†spingform pan¹
• Stand mixer with paddle or handheld mixer
• Cutting board, mixing bowl, liquid measuring cup
• Cup measure, tablespoon set, plastic spatula, paring knife, melon baller, pastry brush

Pre-recipe preparations:

• Butter the bottom and sides of the springform pan.
• Rinse the plums and place on paper towel lined cookie sheet.
• In small bowl, mix the sugar and the cinnamon.
• Preheat oven to 350 °F.

Instructions:

1. In mixing bowl, stir together dry ingredients. Set aside.
2. In machine bowl on medium speed, cream butter and sugar until light.
3. Beat eggs and vanilla extract together in measuring cup.
4. Slowly add eggs to butter/sugar, scraping down the sides of the bowl.
5. Add dry ingredients and mix until just combined. Use plastic spatula to scrape bottom of bowl for final mix.
6. Using spatula or bowl scraper, place batter into prepared springform. The batter will be thick.
7. Use small offset spatula to spread batter evenly around the pan.
8. Starting at the edge of the pan, place the plum halves cut side up, touching each other, in concentric circles until the batter is totally covered with the plums.
9. Brush the plums with lemon juice and sprinkle with the cinnamon sugar.
10. Bake for between 45 and 55 minutes, until the top is brown, firm to the touch, and a cake tester tests clean.
11. Place on a cooling rack for 5 minutes, then remove the sides of the pan.
12. Let cool, until at least lukewarm.
13. Torte may be served directly from the springform pan bottom or turned out to a serving dish, using the technique described in the blog on removing cakes.
14. Serve either plain, with whipped cream, or with a whipped cream / crème fraiche mixture.
15. Torte may be left at room for 2 days, refrigerated for 4 days, or well-wrapped and frozen.

Notes: The original recipe called for either an 8-, 9-, or 10-inch springform pan. I think the 9†is the perfect size for this torte, although the 8†will work. A 10†is not recommended.