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
Plums (or other fruit)
Pinch of Salt
(1 stick) unsalted butter at room temp
Zest from one lemon
In This Recipe
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.
Whisk together flour, baking powder, salt, cornmeal and cinnamon until all incorporated.
Cream butter and sugar. Add in eggs, lemon zest and vanilla.
Mix in the dry ingredients until all of the dry ingredients are mixed in. The batter will be thick.
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.
Bake for approximately 30-40 minutes. It will be on the longer side if you used an 8-inch pan.