"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

NY Times Plum Torte Recipe

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This recipe for NY Times Plum Torte, by , is from The Butzbach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Butzbach Brackin

Category:
Category:

Ingredients:  
Ingredients:  
to 1 cup sugar
cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Directions:
Directions:

Step 1. Heat oven to 350 degrees.
Step 2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Step 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.
Step 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.)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1hr 15 min
Personal Notes:
Personal Notes:
This is the most requested recipe at the NY Times EVER!

 

 

 

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