Loading page…
This recipe is a variation on one that has regularly appeared in the New York Times, usually in September, and reminds me of coffeecakes my Polish grandmother and aunt would make when I was a child. It is based on the use of prune plums, which, here in Florida, are difficult to find. So, when I spot them in the supermarket, I have to make this torte. Please know that you can use other stone fruit, such as peaches, nectarines, or regular plums, you just have to cut them into smaller pieces. This recipe calls for prune plums that are halved. I've also changed the recipe, using regular AP flour, and combining the cinnamon with the sugar rather than putting them on separately, as well as a couple of other changes that suit my taste. This torte, or coffeecake, won't last long--it is that delicious!
View original recipe on cookpad.comHeat oven to 350 degrees.
Line a spring form pan, preferably 10 inches, with parchment paper. Spray with baking spray.
Sift together the flour, baking powder, and salt.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into the pan and place on cookie sheet.
Sprinkle the plum halves with about 1 tablespoon lemon juice, and combine with about 1 tablespoon of the cinnamon sugar mixture.
Place the plum halves skin side up on top of the batter.
Sprinkle remaining combined cinnamon and sugar over plums and batter.
Bake approximately one hour. Remove and cool. This cake can also be served lukewarm with whipped cream.
When cake is cool, dust with confectioners’ sugar before serving if desired (I like it as is, but the confectioners' sugar makes the cake pretty for company.
No notes yet. Be the first to share your experience.