Peach and Plum Torte with Cinnamon

Recipe adapted from Marian Burros. An original 1983 recipe that uses stone fruit at the end of summer and apples in early fall. This classic recipe is easy and delicious.

Ingredients

1 teaspoon Cinnamon

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

12 small plums, peaches or 6 small apples, halved, seeded

Juice of 1 lemon

Optional, 1 -2 teaspoons demerara or granulated sugar

Recipe Info

Difficulty Level:

Easy

Prep Time:

10 minutes

Cook Time:

50 - 60 minutes

Total Time:

1 hour, 10 minutes

Serving size:

8

Directions

1. Preheat oven to 350°F. Line and lightly grease an 8x8 or 9x9 inch baking dish with parchment paper long enough to line the bottom of the pan with extra hanging 2-3 inches past the sides. Set aside.

2. In a stand mixer fitted with paddle attachment or using a hand held mixer, cream the butter and sugar. Add in the eggs and vanilla. Mix well.

3. Mix in the flour, baking powder, salt, and Cinnamon. Transfer the batter to the prepared pan. Arrange plum or desired fruit halved skin side up on to of the batter. Drizzle with lemon juice and if using demerara sugar.

4. Bake for 50 to 60 minutes or until a tooth pick comes out clean. Cool completely. Remove torte from pan using the "handles" of the parchment paper. Serve with whipped cream, creme fraiche or ice cream.

See Victoria's suggestions for gluten-free substitutions for this recipe here.