Plum Torte with Peeled Italian Plums recipe
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Ingredients
- 9 tablespoons unsalted butter, softened ½ cup white sugar 2 tablespoons white sugar 1 tablespoon vanilla sugar 1 pinch salt 2 eggs 3 ¼ cups all-purpose flour 4 teaspoons baking powder ½ cup milk 2 pounds Italian plums - peeled, halved, and pitted 1 tablespoon confectioners' sugar
Nutrition Info
- 178.5 caloriescarbohydrate: 28.5 gcholesterol: 30.6 mgfat: 6.1 gfiber: 1.2 gprotein: 3.2 gsaturatedFat: 3.5 gservingSize: -sodium: 115.1 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Plum Torte with Peeled Italian Plums
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
Cream 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.
Sift 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.
Bake 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.