Plum Cake

I was reading some one's blog the other day and saw this Marion Burros plum torte (cake).  I'll be darned if I can remember whos' blog I was reading.  If it's yours, slip me a note and I'll credit it.  I made Marion's cake years and years ago and had all but forgotten about this recipe.  Thankfully I was reminded, since I have buckets of wild plums that we picked last weekend sitting around, needing to be made into something.  So..... I made a couple of cakes (remember; lots of plums).  It's fast, easy, and you probably have all of the ingredients in your pantry.  No plums (I'm so sorry)?  Substitute any stone fruit.

I serve this cake a'la'mode; top it with a really good vanilla bean ice cream.  The plums are tart, the cake is so slightly sweet, and the sprinkle of cinnamon sugar on the top warms the cake up.  It's the perfect fall dessert; homey and comforting, served warm or cold.  

 I made two and froze them. I might have to make a few more if the plums hold out.

Marian Burros Original Plum Torte

3/4 cup sugar

1/2 cup unsalted butter

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt

2 eggs

24 halves pitted purple plums

Sugar and cinnamon for topping.

1. Preheat oven to 350 degrees.

2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.

3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste.

4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.

5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.

Yield: 8 servings.