Plum Torte

Becky Janz

¾ To 1 cup sugar (depending on sweetness of plums)

½ Cup unsalted butter, softened

1 cup up bleached flour, sifted

1 tsp baking powder

Pinch of salt

2 eggs

24 ish halves pitted plums

Sugar, lemon juice, and cinnamon for topping

Heat oven to 350 degrees

Whip the sugar and butter in a bowl unit it gets a creamy/fluffy texture.

Add the flour, baking powder, salt and eggs. Beat well. Color will turn more white as air is added to lift the batter.

Spoon the batter into an 8x8 pan or pie dish. Place the plum halves skin side up on top of batter. Sprinkle lightly with sugar, cinnamon and lemon juice.

Bake approximately 1 hour. Remove to cool.

Can also do a spring form pan but doesn’t not freeze well. Only bake in spring form if you don’t intend to freeze.

To serve a torte that was frozen, defrost and reheat it briefly at 350 degrees.

To freeze: double wrap the torte in foil. Place in a plastic bag and seal.

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