Marian Burros’ Purple Prune Plum Torte Recipe
Wrapped in foil, this torte stores forever in the freezer.
1 cup sugar, plus 1 or 2 tablespoons extra
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
2 eggs, room temperature
24 halves pitted Italian prune plums
1 teaspoon ground cinnamon, or more to taste
1) Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.2) Cream the 1 cup sugar and stick of butter, either by hand or with a mixer. Add the flour, baking powder, eggs and salt, and mix well. 3) Scoop into a 9- or 10-inch buttered springform pan. (A springform pan is a baking pan with a clamping side/rim that detaches from the pan’s bottom.) Smear the batter so it fills the pan evenly. Arrange the plum halves on top, skin side down. 4) Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.5) Bake for 40 to 50 minutes, until a toothpick inserted into the center pulls out clean. Remove and cool. Use a butter knife to separate the torte edge from the springform, then unclamp and remove the side.
Tasty Wednesday: Organic NM Traditional Balsamico at Los Poblanos Historic Inn & Organic Farm
Mansgiving at Altitude Sports Grill
Eat turkey legs, ham, baby back ribs and more while watching football on 11 massive TVs.
7th Annual Pueblo Gingerbread House Contest at Indian Pueblo Cultural CenterMore Recommended Events ››