The little purple Italian plums are in season, and my friend Ann gave me some. They’re so good for snacking, and also for cake!
I love the way the batter rises up around the plums, so they’re just peeking out. Here’s the recipe from 2021.
Plum Torte
3/4 cup granulated sugar
1/2 cup (8 tablespoons) salted butter, softened
2 large eggs
3/4 cup all purpose flour plus 1/4 cup corn meal
1 teaspoon baking powder
1/4 teaspoon kosher salt
10 – 12 small plums, cut in half and pitted
1 tablespoon chunky sugar and a sprinkle of ground cinnamon for garnish
Cream sugar and butter, beat in eggs, beat in dry ingredients. The batter is quite thick. I put mine in an 8” springform pan (lined with parchment paper), because that’s the one I have. Top with plums, sprinkle with sugar and cinnamon. Bake at 350 degrees for 45 minutes or til done. Cool, remove from pan, celebrate!
It’s starting to feel like fall. School is in session; I can tell by the kids passing by on their way to the local school. Plum cake is also a sign of fall. And so is woolly knitting!
PDXKnitterati 