Purple Plum Torte
Broma Bakery recipe - Baking
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- Large pinch of salt
- 1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon
- 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
- 2 large eggs
- 12 small purple Italian purple plums, halved and pitted (I used 6 larger ones)
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
Instructions
- 1
Heat over to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- 2
Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
- 3
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.