This is Sandra's version of Marian Burros' Plum Torte recipe that was made famous in the New York Times.
Burros' recipe specifies Italian prune plums, which are smaller and more tart than regular plums, so if you use them, increase the amount of sugar in the cake to 3/4 cup and use a sugar/cinnamon mixture for sprinkling. Burros uses Turbinados sugar, Sandra omits the sugar and uses cinnamon only for sprinkling. Kirkland Ground Saigon cinnamon has a sweeter finish.
If using unsalted butter, add a pinch of salt to the flour mixture.
All ingredients should be room temperature before mixing.
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 cup white granulated sugar (3/4 cup for Prune Plum cake)
- 1/2 cup butter
- 2 large eggs, beaten
- 4 large sweet plums OR 10-12 smaller Italian prune plums
- 2 tsp sugar + 1/2 tsp cinnamon for sprinkling (adjust to taste)
Wash, dry and pit the plums.
Slice the large sweet plums, or if using prune plums halve lengthwise.
Prepare an 8 or 9-inch springform pan. (Or grease and flour a regular cake pan.)
Preheat oven to 350 degrees F.
Whisk together flour and baking powder. Set aside.
In mixer, cream sugar and butter until very light and fluffy (about 5 minutes).
Scrape down sides of bowl.
Add flour mixture and eggs all at once to creamed mixture.
Beat until combined, scraping down sides once or twice.
Spread the batter into prepared pan.
Arrange plum halves or slices, skin side up, on top of the batter in concentric circles.
sprinkle the batter and fruit lightly with sugar/cinnamon mixture.
Bake torte 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Cool the cake in its pan on a rack 10 minutes.
Release spring of springform pan and let cake cool on its base.
Serve as soon as possible.
To freeze (up to 1 year) double-wrap cake in foil and place in sealed plastic bag.
To serve, remove cake from freezer to defrost completely then heat 5-10 minutes in 300 degree F oven.
