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
Plums (or other fruit)
cup All-purpose flour
teaspoon Baking powder
Pinch of Salt
cup Turbinado sugar
cup (1 stick) unsalted butter at room temp
Zest from one lemon
- 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.