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From @NYT Cooking

Plum Torte

1 hr 15 min · Serves 8 · 280 kcal

1 hr 15total
10 minhands on
10steps
8servings

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Ingredients

For the batter

  • 115 g unsalted butter, softened (1/2 cup)
  • 150–200 g granulated sugar (3/4 to 1 cup)
  • 125 g unbleached flour, sifted (1 cup)
  • 1 tsp baking powder
  • Pinch of salt
  • 2 large eggs

For the topping

  • 12 purple plum halves, pitted (about 6 whole plums)
  • 1–2 tbsp granulated sugar, for dusting
  • Fresh lemon juice, for drizzling
  • 1 tsp ground cinnamon

Method

For the batter

  1. Heat oven to 350°F (175°C).

  2. Cream the softened butter and sugar together in a bowl until light and fluffy, 3–4 minutes.

  3. Add the sifted flour, baking powder, salt, and eggs.

  4. Beat well until smooth and fully combined, 2–3 minutes.

  5. Spread the batter evenly into an 8, 9, or 10-inch springform pan using an offset spatula.

For the topping

  1. Place the plum halves skin-side up on top of the batter in a circular pattern.

  2. Sprinkle light sugar and a squeeze of fresh lemon juice over the top.

  3. Dust evenly with ground cinnamon.

  4. Bake for 1 hour, until the top is golden and crispy and a toothpick inserted in the center comes out clean.

    Then 60 min of waiting

  5. Cool to lukewarm on a wire rack before serving plain or with whipped cream.

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