Summer heat tends to make me lazy. I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time. They looked so good and after one bite, the sweet tasting plum would be perfect in a torte. Some may think Nova Scotia doesn’t have the right climate or soil for stone fruits but we do. We’re not a large producer like Ontario or British Columbia but what we do grow is juicy and sweet. I snacked on a peach the other day and needed a napkin to catch the juices. The Maritimes are experiencing a bit of a heat wave and as much as I didn’t want to turn my oven on, I made an exception for this dessert. This torte is well worth it! And, it’s the sort of dessert you really don’t mind making as it’s super easy. This recipe is Marion Burro’s and was published by the New York Times every September from 1982 until 1989. This recipe is a keeper it’s that good!
Serves 6 to 8
¾ cup sugar
½ cup butter
1 cup flour, sifted
1 teaspoon baking powder
pinch of salt
12 plums, pitted and halved
cinnamon or cardamom to sprinkle over top
extra sugar for topping
Preheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.
The Culinary Chase’s Note: Depending on the size of the plums and pan you use, adjust the amount accordingly. Use a darker plum and you’ll end up with a glorious crimson juice oozing throughout the torte. Enjoy!
- ¾ cup sugar
- ½ cup butter
- 1 cup flour, sifted
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 12 plums, pitted and halved
- cinnamon or cardamom to sprinkle over top
- extra sugar for topping
- Preheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.
- Sprinkle lightly with sugar and top with cinnamon. Bake 45 minutes to one hour. Remove from oven and allow to cool.
- Serve as is or topped with whipped cream or your favorite vanilla ice cream.