Strawberries, blueberries, and peaches are typically the fruits of the summer – however, let us not forget the humble Italian plum. They’re wonderful when baked, this is the delicious torte that The Boy and I made this week. It was so good, that we’re making it again today!
- 1 cup flour
- 1 teaspoon baking powder
- large pinch of salt
- 1 cup granulated sugar
- 1/2 cup butter, room temperature
- 2 large eggs
- 12 small Italian purple plums, halved and pitted
- 1 teaspoon cinnamon + 2 tablespoons granulated sugar, mixed
- Preheat oven to 350º. Lightly grease a 9″ springform pan, set aside.
- In a small bowl, whisk, flour, baking powder, and salt together.
- In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, scraping down the bowl – then add flour mixture, mix until just combined.
- Pour batter into prepared pan, and smooth the top with a spatula. Arrange the plums, skin side up on top of the batter. Sprinkle the top with the cinnamon sugar. Bake for 45 to 50 minutes until a toothpick inserted in the cake area comes out clean. Cool on a wire rack.
