The wonderful aroma of this fruity torte is surpassed only in taste and ease of preparation.
Years ago I attended college in Cleveland, and for several months, lived with a large family who rented out rooms in their basement. The mom was the most organized woman I have ever met, and her kitchen was the greatest example of her efficiency. She was a fabulous cook, and there were never any leftovers in the fridge. This plum torte is her recipe – something I’ll never forget since it’s written on a page ripped out of my student planner (I had my priorities straight even at that tender college age – food first, class schedule later).
As the torte bakes, consider leaving the house and re-entering to get a stronger whiff of its heavenly, heartwarming aroma. The cinnamon does it every time, but in this torte, the fresh plums add their own fragrance yielding an extraordinarily sweet and fruity scent.
- 6 black plums
- 1/2 cup butter or Earth Balance
- 3/4 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- Cinnamon and sugar
Preheat oven to 350° F. Butter a 9-inch round pie pan.
Cream butter and sugar. Add remaining ingredients and mix well. Pour into pie pan.
Slice plums into halves, and cut each half into about six slices. Arrange slices around the edge of the torte batter, and in the center. Sprinkle with cinnamon and sugar.
Bake for 50 minutes to an hour, or until torte is set.
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