Author Notes
This was adapted from Marian Burros' recipe for a plum torte but I added cornmeal for an extra crunch and used turbinado sugar to give the edges a delicious crispiness. I also added some additional flavorings to spice things up. I think It is best with Italian plums but any type of summer stone fruit will do. —DerynJ
Ingredients
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4-6
Plums (or other fruit)
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3/4 cup
All-purpose flour
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1 teaspoon
Baking powder
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Pinch of Salt
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1/4 cup
Cornmeal
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1/2 teaspoon
Cinnamon
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2/3 cup
Turbinado sugar
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1/2 cup
(1 stick) unsalted butter at room temp
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2
Large eggs
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Zest from one lemon
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1/2 teaspoon
Vanilla
Directions
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Preheat the oven to 350 degrees Fahrenheit and grease an 8 or 9 inch cake pan (I prefer to use springform pans for ease of removal so you don't have to turn the cake upside down). Cut plums into 1/4 inch thick slices with the peel on. For apricots or peaches you may want to remove the peel.
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Whisk together flour, baking powder, salt, cornmeal and cinnamon until all incorporated.
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Cream butter and sugar. Add in eggs, lemon zest and vanilla.
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Mix in the dry ingredients until all of the dry ingredients are mixed in. The batter will be thick.
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Add the batter to the pan and cover the top with plums in any design you like. I like to create a pinwheel around the outside.
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Bake for approximately 30-40 minutes. It will be on the longer side if you used an 8-inch pan.
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