This tort is probably the easiest baking recipe I know! It is just right for both special occasions and for everyday yumminess, especially when plums, peaches, apricots and nectarines are in season. As soon as you see those mushy sweet plums in the market, grab a bunch and get to the kitchen to “whip up a tort”.
My sister, an avid baker, taught me this recipe and almost every time I see her and say “whip up a tort!” she does, and it’s always tort-a-licious.
Plum Tort Recipe 1 cup sugar for tort mix 2 tablespoons sugar for fruit halves 1/2 cup unsalted butter (plus a bit for coating the cake pan) 1 cup flour (unbleached) 1 teaspoon baking powder A pinch of salt 2 eggs 12 Italian plums (small ones). Peaches, nectarines, pears, apricots, and strawberries and many other
fruits also work beautifully for this recipe. If using peaches and larger fruit, use 8 pieces of fruit.
1/2 lemon (optional)
A dash of cinnamon Preheat oven to 350 degrees. Coat a cake spring form pan with a bit of butter and flour and set aside. Cut plums in half and remove and discard the pits. In a bowl, coat plums with two tablespoons of sugar, lemon juice (optional), and cinnamon, and set aside. In a mixing bowl, use an electric mixer to cream butter and sugar together. Add flour, baking powder, salt, and mix together with the creamed butter and sugar. Add eggs one at a time while mixing. Pour batter in cake pan. Place coated plum halves face down into batter very close together, squeezing in as many as you can. Bake for at 350 for 45 minutes to one hour. The tort is ready to be taken out of the oven when a toothpick comes out clean after being inserted in the baked tort.