One of the best things about autumn (and, actually, spring) in this area, is the fog. It makes the morning landscapes more mysterious and magical, I think. The beauty of a foggy morning is a nice treat for those of us who have to be up before the sun.
On our recent trip to the apple orchard, I crossed my fingers that there would be little cartons of Italian plums for sale in the orchard's market and there were! I quickly mixed up the batter to make a Plum Torte on Sunday evening to enjoy while I prepare for our family's Thanksgiving Feast this coming weekend. I find that having a little treat helps spur me on in my work.
:::::
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Heat oven to 350 degrees.
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
** My Notes: I don't sprinkle with lemon juice and I also combine my cinnamon and sugar before sprinkling it on top of the batter.
No comments:
Post a Comment