I’ve been meaning to bake this cake
for a number of years and finally got around to it.
The original recipe for a Plum Torte was published years ago in the NY Times and is a Marion Burros recipe.
Jo, from Gardenweb shared this recipe on the Cooking Forum and it quickly became a favourite of many.
I used red currants in my cake and the only other change I made was to also add a little vanilla extract to the batter.
Now that I have made it once, I will be making it often.
Not only does it taste great, but it is a very simple and easy cake to prepare.
Original Plum Torte
Shared by: Jojoco on Gardenweb
Summer Torte by Marion Burros
1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
Pinch of salt
NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top
Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.