Good Morning Y’all 🌞
Aside from newer recipes I will also be reposting from the now defunct Feed Me/Disqus that sadly met its demise last month. Thankfully I am a part of a few other food blog sites so I can easily xfer info over.
Any plums can be used for this recipe so don’t stress over trying to find an Italian plum. I am fortunate to have several plums trees in my garden area and since incorporating the free used coffee grounds from Starbucks (check your local store for more details) my trees went crazy with its bounty.
You can add a few more spices should you choose , but this is really one that is fabulous as is. I did add demerara sugar in the last few mins to add color/crunch.
Enjoy!
🌺
Ingredients
- 1 1/4 pound unsalted butter, softened
- 3/4 cup plus 1 or 2 tablespoons sugar
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 2 eggs
- Pinch salt
- 24 halves pitted Italian (prune or purple) plums
- 1 teaspoon cinnamon or more, to taste
Instructions
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and the 3/4 cup of 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 remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.
No comments:
Post a Comment