PLUM TORTE
"Libby Strauss adapted this from a Marian Burros recipe published in The New York Times in the mid-1980s. She says it can be multiplied very successfully; she makes 20 or more a year. Serve it plain or with vanilla ice cream or whipped cream. Real butter is a must, especially if you're planning to freeze the cake, Strauss says. If frozen, thaw torte and reheat 8 to 10 minutes at 300 degrees F before serving."
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
12 ripe Italian plums, halved and pitted
Lemon juice
1 teaspoon cinnamon sugar, or to taste
Heat oven to 350 degrees F.
Cream butter and sugar until light and fluffy. Add flour, baking powder, salt and eggs and beat well.
Spoon batter into a 9-inch springform pan. Place plum halves skin-side up on top of batter. Sprinkle lightly with lemon juice and cinnamon sugar.
Bake 1 hour. Set aside on a rack to cool.
Remove pan sides and serve torte at room temperature.
Makes 8 servings
From: A recipe tribute to Libby Strauss, Linda Cicero, The Miami Herald, May 25, 2006
"Libby Strauss adapted this from a Marian Burros recipe published in The New York Times in the mid-1980s. She says it can be multiplied very successfully; she makes 20 or more a year. Serve it plain or with vanilla ice cream or whipped cream. Real butter is a must, especially if you're planning to freeze the cake, Strauss says. If frozen, thaw torte and reheat 8 to 10 minutes at 300 degrees F before serving."
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
12 ripe Italian plums, halved and pitted
Lemon juice
1 teaspoon cinnamon sugar, or to taste
Heat oven to 350 degrees F.
Cream butter and sugar until light and fluffy. Add flour, baking powder, salt and eggs and beat well.
Spoon batter into a 9-inch springform pan. Place plum halves skin-side up on top of batter. Sprinkle lightly with lemon juice and cinnamon sugar.
Bake 1 hour. Set aside on a rack to cool.
Remove pan sides and serve torte at room temperature.
Makes 8 servings
From: A recipe tribute to Libby Strauss, Linda Cicero, The Miami Herald, May 25, 2006
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