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| 125dff | Tim Prendergast | 2025-09-07 01:51:48 | 1 | # Plum Torte |
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| c47ebd | Tim Prendergast | 2025-09-07 01:52:52 | 3 | [Original Plum Torte -- NYTimes](https://cooking.nytimes.com/recipes/3783-original-plum-torte) |
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| 125dff | Tim Prendergast | 2025-09-07 01:51:48 | 5 | ## Ingredients |
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| 7 | - 3/4 to 1cup sugar |
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| 8 | - 1/2 cup unsalted butter, softened |
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| 9 | - 1 cup unbleached flour, sifted |
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| 10 | - 1 tsp baking powder |
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| 11 | - Pinch of salt (optional) |
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| 12 | - 2 eggs |
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| 13 | - 24 halves pitted purple plums |
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| 14 | - Sugar, lemon juice and cinnamon, for topping |
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| 16 | ## Preparation |
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| 18 | - Heat oven to 350 degrees. |
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| 19 | - Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. |
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| 20 | - Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. |
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| 21 | - Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.) |