Description
A buttery one-layer torte topped with ripe plum halves and cinnamon sugar.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar, divided
- 2 large eggs (100 g without shells)
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 12 small ripe plums (about 680 g), halved and pitted
- 1 tsp (2 g) ground cinnamon
- 1 tsp (5 ml) lemon juice
Instructions
- Heat the oven to 350°F (175°C). Grease and line the base of a 9-inch (23 cm) springform pan.
- Beat the butter with 3/4 cup (150 g) sugar until pale and creamy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla.
- Whisk the flour, baking powder, and salt separately. Fold them into the butter mixture just until combined.
- Spread the batter evenly in the pan. Arrange the 24 plum halves cut side up in close concentric circles without pressing deeply.
- Mix the remaining 1/4 cup (50 g) sugar with the cinnamon and scatter it over the fruit. Drizzle with lemon juice.
- Bake for 45–52 minutes, until the center springs back and a tester inserted between plums comes out clean.
- Cool for 25 minutes before releasing the pan. Serve warm or at room temperature.
Notes
Small firm-ripe plums give the cleanest pattern and prevent excess liquid in the center.