Ingredients

The following ingredients have 8 Servings
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Large pinch salt
  • 1 stick (4 oz) unsalted butter (room temperature, plus more for the pan)
  • 3/4 to 1 cup granulated sugar (plus 1 tablespoon, or more or less, depending on the tartness of the plums)
  • 2 large eggs
  • 12 Italian purple plums (halved and pitted, or 6 red plums, pitted and sliced into thick wedges)
  • 2 teaspoons fresh lemon juice (or more or less, depending on the tartness of the plums)
  • 1/2 to 1 teaspoon ground cinnamon

Instruction

  • Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
  • In a large bowl, combine the flour, baking powder, and salt.
  • In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
  • Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.
  • Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up.
  • Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting the amount to the tartness of the fruit. Sprinkle with the cinnamon.
  • Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.