This recipe from Marian Burros was originally published using plums in the New York Times in 1983 and has become a summer classic for many. We love using it with our Flavor King Pluots or any classic Frog Hollow Farm stone fruit. Enjoy!
3/4to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
24 halves pitted purple pluots/plutos or 12 peach/nectarines
Sugar, lemon juice and cinnamon, for topping
1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour,
baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)