Plum Torte with Peeled Italian Plums
This recipe yields either 1 sheet cake or two 10-inch cakes. I always bake 2 and freeze one, but you can also just halve the ingredients if you only want one. If you peel Italian plums, they taste even better. If your plums are very ripe, the skins come off easily.
- Serves: 2 persons
- 9tablespoons unsalted butter, softened
- ½cup white sugar
- 2tablespoons white sugar
- 1tablespoon vanilla sugar
- 1pinch salt
- 3¼ cups all-purpose flour
- 4teaspoons baking powder
- ½cup milk
- 2pounds Italian plums - peeled, halved, and pitted
- 1tablespoon confectioners' sugar
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
Step 2Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
Step 3Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
Step 4Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.