Name: High Altitude Autumn Plum Torte
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 10-12 plums, pitted and halved; 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 plums, pitted and halved
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

Instructions

Preheat oven to 425° 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.