Andrea Bowen Instagram – Welcome to my NYT Cooking 50 best recipes series!
Recipe 1!
Original Plum Torte
* ½ cup (1 stick) unsalted butter softened
* 3/4 – cup granulated sugar plus 1 tablespoon divided (for topping)
* 2 large eggs (room temp)
* 1 cup all-purpose flour (can substitute almond flour, whole wheat flour, semolina flour…play around!)
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 tsp almond extract (optional but I recommend!)
* 6-12 plums depending size, pitted and halved
* Juice from ½ lemon
* 1 teaspoon cinnamon
Heat the oven to 350° F.
In the bowl of a standing mixer or handheld beaters, cream the sugar and butter until very light and fluffy.
Add the flour, baking soda, salt, extract (if using) and the eggs all at once, and beat until combined.
Using an offset spatula or any other tool – spread the batter into an 8 or 9-inch spring form pan. *you can also use any oven safe dish here – – cast iron, cake pan, casserole dish, etc.*
Arrange the plum halves, skin side up, on top of the batter in concentric circles or however you like!
Sprinkle the batter and fruit lightly with lemon juice, turbinado sugar and cinnamon.
Bake the torte for 40 to 60 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring form and let it finish cooling just on the base.
Once it’s cool, serve with fresh whipped cream.
Enjoy!
#nytcooking | Posted on 04/Oct/2024 03:00:38
