Lois’s Original Plum Torte
Lois’s Original Plum Torte
Ingrediënten
Makes: 8 To 12 Servings
- 1 Teaspoon Butter For Greasing The Pan
- 8 To 12 Whole Purple Or Red Plums
- Âľ Cup Granulated Sugar
- ½ Cup 1 Stick Unsalted Butter, At Room Temperature
- 1 Cup Unbleached Flour Sifted
- 1 Teaspoon Baking Powder
- Pinch Of Salt
- 2 Large Eggs Lightly Beaten
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Ground Cinnamon Or 1 Teaspoon Grated Lemon Zest
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Lightly Grease The Bottom Of A 9″ To 10″ Springform Pan With Butter, And Set The Pan Aside.
- Wash And Pat Dry The Plums.
- Cut Them In Half, And Remove The Pits And Discard.
- Set The Plum Halves Aside.
- Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 Minute.
- In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
- Set Aside.
- Add The Eggs To The Butter And Sugar Mixture, And Blend On Low To Incorporate.
- Fold In The Flour Mixture Just To Combine.
- Spoon The Batter Into The Bottom Of The Prepared Pan.
- Place The Plum Halves Cut Side Down On Top Of The Batter.
- (If You Want More Plums, Use 12 Whole Or 24 Halves. If You Want Fewer, Use 8 Whole Or 16 Halves, Or As Many As You Like.) Sprinkle The Plums With The 1 Tablespoon Sugar And Either Cinnamon Or Lemon Zest.
- Place The Pan In The Oven.
- Bake The Cake Until The Top Is Golden Brown And The Center Springs Back When Lightly Pressed With A Finger, 40 To 45 Minutes For A 10″ Pan, And 45 To 50 Minutes For A 9″ Pan.
- Remove The Pan From The Oven, And Set It On A Wire Rack To Cool For 20 Minutes.
- Run A Knife Around The Edges Of The Pan, And Unfasten The Collar Of The Pan.
- Carefully Slice The Cake Away From The Bottom Of The Pan, And Place It On A Cake Plate To Serve.
