Ultimate Plum Torte
This dessert has received many rave reviews. It is the ultimate fall dessert. It’s heavenly, scrumptious, outrageously good! Serve slightly warm with real whipped cream on the side. Make this for your next party and you’ll see what I’m talking about.
I had very sweet plums so I used 3/4 cup sugar, but if your plums aren’t as sweet, you might want to use the 1 cup of sugar. I also sprinkled 2 to 3 tablespoons sugar on top before baking.
- 3/4 to 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup flour, sifted (5-oz.)
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 6 purple plums, halved and pitted
- Sugar, lemon juice for topping
Heat oven to 350 degrees.
Cream sugar and butter in a mixer bowl. Add flour, baking powder, salt and eggs and beat well.
Spoon batter into a springform pan of 8, 9 or 10-inches. (I used 9-inch.) 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.
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.)
Tip: To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
“There’s nothing like the beauty of a loving heart.”