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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Because of reader demand, this recipe was published in one form or another in The New York Times almost every year between 1983 and 1995, when the then editor of the food section told me to tell my readers it was the last year it would be published, and if they lost it, it was too bad. She suggested they cut it out, laminate it, and put it on the refrigerator door. My coauthor of the first Elegant but Easy Cookbook brought this recipe to the book. Its appeal comes from its lovely old-fashioned flavor and its speed of preparation. It was originally called Fruit Torte. Ingredients:
3/4 cup plus 1 or 2 tablespoons sugar |
8 tablespoons (1 stick) unsalted butter |
1 cup unbleached all-purpose flour, sifted |
1 teaspoon baking powder |
2 eggs |
pinch salt |
24 halves pitted italian (aka prune or purple) plums |
1 teaspoon ground cinnamon, or more |
vanilla ice cream, optional |
Directions:
1. 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
2. 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
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