Name: High Altitude Autumn Plum Torte
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 10-12 small plums, pitted and halved (or quartered if they are larger); 1 cup + 2 TB (4.75 oz) all-purpose flour; 3/4 tsp baking powder; 1/4 tsp salt; 1/2 cup + 2 TB (6 oz) granulated sugar; 1/2 cup (4 oz/1 stick) unsalted butter, at room temperature; 2 large eggs, at room temperature; 2 tsp ground cinnamon; 2 TB granulated sugar

Description

Lusciously-textured and warmly spiced, this Autumn Plum Torte recipe is a simple yet stunning dessert for high altitude bakers. Adapted from the New York Times’ recipe for Original Plum Torte by Marian Burros

Ingredients

Scale

TORTE

10–12 small plums, pitted and halved (or quartered if they are larger)
1 cup + 2 TB (4.75 oz) all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup + 2 TB (6 oz) granulated sugar
1/2 cup (4 oz/1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature

TOPPING

2 tsp ground cinnamon
2 TB granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° and set rack in middle of oven.
Grease and flour a springform pan (I used a 9″ but an 8″ would work as well).
Make the topping: stir together 2 tsp cinnamon and 2 TB granulated sugar. Set aside for sprinkling later.
With a stand or hand-held mixer, cream butter and sugar until thoroughly combined.
Add eggs one at a time.
Sift flour, baking powder, and salt directly into butter/sugar and mix just until combined. The batter will be very thick.
Spoon batter into prepared springform pan and spread evenly out to sides of pan. Arrange plum halves, cut-side down, on top of batter.
Sprinkle with cinnamon and sugar mixture.
Place pan in preheated oven and bake for 40-45 minutes or until golden brown and slightly pulling away from edges of pan.
Cool on a rack. The torte can be served warm but is excellent at room temperature and gets even richer and more pudding-like as time goes on; we liked it best the next day.