plum torte

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Thanksgiving weekend officially marks end of summer for me. Although I am sad it’s over the weather has been amazing! the sun has been shining most of the long weekend (except Sunday) and with the beautiful leaves full of color it’s been awesome to wander with our new puppy around our neighborhood. It’s crisp but not at all cold.

Now that summer is over and our weekends are finally quieting down. I have more time to get back to trying to teach myself to cook (and blog). Seems the summer was mostly spent repeating the few recipes I had learned……or us scrambling to make something quick while rushing in and out of the house.

This weekend I made a delicious Plum Torte (originally posted on Smitten Kitchen). I had to switch up some of the ingredients cause we didn’t have some things on hand. But, it didn’t seem to matter. This was super easy and really, really good. I know plums are not a autumn fruit. I don’t care. They should be. …..or look like they should be.

While it baked in the oven I curled up under our big blanket, snuggled in with our sweet puppy to watch ‘Thérèse’ with the beautiful Audrey Tautou. When it was done baking i pulled it out of the oven and headed to our back deck to let it cool. It was  bright and sunny outside so Wyatt and i played in the leaves.   After we came inside our house was still filled with the most amazing warm scent of fresh baking. As soon as Chris came home we couldn’t resist, we cut ourselves a couple pieces and enjoyed it still slightly warm.

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INGREDIENTS:

1 cup  all-purpose flour

1 teaspoon baking powder

pinch of salt

1 cup dark brown sugar plus 1 to 2 tablespoon

1/2 cup  butter, softened

2 large eggs

10 plums, halved and pitted

½  fresh lime (juice)

2 tablespoon ground cinnamon

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DIRECTIONS:

Heat over to 350°F.

MIx flour, baking powder and salt in a  bowl. In a larger bowl, cream butter and sugar together with an electric mixer until light in color. Add the eggs,  then the dry ingredients, mixing until just combined.

Spoon batter into an greased 9-inch springform pan  and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lime juice, then cinnamon, and the rest of the sugar.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes.

Cool on rack.

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6 comments

  1. Marios

    That’s funny. I made this over the weekend as well. I noticed that the recipe called for 1 tablespoon of cinnamon which seemed too much to me. When the torte cooked, there was too much cinnamon that wasn’t absorbed in the batter. A look at the comments on Smitten Kitchen that it was actually a typo from the original recipe in the NY Times Cookbook. It was supposed to be a teaspoon.

    • willdothedishes.com

      Haha! That’s so fun!!! I love cinnamon! I put a tablespoon in the cake. I also added another to the sugar before sprinkling it on top. I also used brown sugar instead of white sugar. We loved it!

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