Tuesday, October 16

Plum Torte and Foggy Morns

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.
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.

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