I don’t think I’ve ever used plums in a recipe, which is why I decided to step outside my little box and use them and make a Plum Torte! The sweet with the tartness from the plum skin made it perfectly delicious. And served over vanilla ice cream? oh.my.cow.
I found this recipe in a magazine somewhere a long time ago and ripped out the page. I cut it down to fit in my little binder so I can’t see what magazine but I know I’ve had it for several years. I was going through things in my room and viola! I found it! Not only is this the first time I’ve ever cooked or baked with plums, but it’s also the first time I’ve used a springform pan. *GASP* I know right! It’s the coolest pan ever!
Plums – Skin is sour but they’re sweet inside. The hardest part about this recipe, is halving the plums. Plums are super sweet when they’re soft, however, it’s harder to halve them when they’re that soft. I tried to find a medium and our Walmart had a great selection. I bought 12 plums to halve for this recipe. The rest of the recipe is super super simple! It really only takes less than 10 minutes to prepare. The rest is baking time.
Plums are one of the healthiest fruits you can eat, both in plum and prune form. They are bursting with antioxidants and have even been proven to prevent macular degeneration.
TIP: If you want your plums to last longer, keep them cold. If you need them to ripen, leave them at room temperature for a couple of days. Plums can also be frozen, just be sure to remove the stone pit first so that the taste is not affected.
I think I did pretty darn good for my first torte! And an added bonus? Using the pan my mom gave me and loving it! Serve this warm, over vanilla ice cream y’all! If you try it, let me know what you think.
- ¾ cup (plus) 2-3 Tablespoons Sugar
- 8 tablespoons unsalted butter, 1 stick
- 1 cup unbleached all-purpose flour, sifted
- 1 teaspoon baking powder
- 2 eggs
- pinch of salt
- 24 halves pitted plums
- 1 teaspoon cinnamon
- vanilla ice cream, optional
- Preheat oven to 350'. I moved my rack down a bit for this so that the top don't burn.
- Cream the ¾ cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat well. Place in a 9 or 10 inch ungreased springform pan. Note: The batter will be thick. You'll have to spread it out.
- Cover the top with the plums, skin side down. Mix the cinnamon and remaining sugar and sprinkle over the top.
- Bake for 40-50 minutes until center comes clean. Remove and cool to room temperature or serve warm (my preference) and with vanilla ice cream.