Summer Plum Torte

4:10 PM, Aug 20, 2012   |    comments
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  • Amelia Schaffner's Summer Plum Torte.
  • In our Weekend Kitchen Atlanta resident Amelia Schaffner shows us how to make a delicious Summer Plum Torte.



  • 8 Tbsp. (1 stick) butter (115 gr.)
  • 3/4 c. sugar (150 gr.) plus 2 Tbsp. for topping
  • 2 eggs
  • 1 c. all-purpose flour (125 gr.)
  • 1 tsp. baking powder
  • pinch of salt
  • Zest of 1 lemon (OR 1 tsp. almond or vanilla extract)
  • 1 tsp. cinnamon
  • Fresh plums, as many as needed (~2-4), quartered
  • A few cherries (8-10), pitted and halved



  1. Place rack in lower third of oven. Preheat oven to 350° F (175° C).
  2. Beat the butter and 3/4 cup sugar together until fluffy. Beat in the eggs.
  3. Sift the flour, salt and baking powder together, then mix thoroughly with the wet ingredients. Mix in the lemon zest (or the chosen extract)
  4. Place the batter in a greased 10? pie pan (I use a removable bottom fluted French tart pan).
  5. Pit and cut up the plums - if they are the little kind, cut them in half; if they are larger than about 2? across, cut them in quarters.
  6. Arrange the plums cut (peel) side down and the cherries on top of the batter, leaving about 1/4? to 1/2? in between the pieces.
  7. Mix together the 2 Tbs. of sugar and the cinnamon and sprinkle over the top. Bake for about 45 minutes. Cool in the pan.

If desired, serve the torte with a dollop of "Mascarpone" (Italian cream cheese) and some extra lemon zest. You may substitute sweetened whipped cream or ice-cream.


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