Plum Torte
This Plum Torte adapted from the NYTimes is hands down one of the most essential desserts you have to have in your rotation.
Servings: 8 people
Ingredients
- 1 cup all-purpose flour tested with Bob's Red Mill Gluten Free 1-1 Flour
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter melted (dairy free butter works as well , I tested this with earth balance)
- 2 large eggs
- 6-12 plums (depends on the size) pitted and cut into halves or quarters I used 6 larger plums and made 24 quarters or the original recipe calls for 12 smallish purple Italian purple plums, halved
- 1 teaspoon or cinnamon and sugar for sprinkling about 3/4 tsp of sugar + 1/4 tsp cinnamon
Instructions
- Heat oven to 350°F
- Melt butter in a medium mixing bowl
- Whisk in sugar
- Whisk in eggs one at a time
- Fold in flour, salt and baking powder mixing until just combined
- Spoon batter into a lightly ungreased 9-inch springform pan and smooth the top (if you do not have a spring form pan you can use a regular 9 inch cake pan with parchment paper)
- Arrange the plums, skin side up, all over the batter, covering it
- Sprinkle the top with cinnamon and sugar blend
- Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes
- Cool on rack
- Note: Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.