In 1983 the New York Times newspaper food columnist, Marian Burros, published a recipe for her “Plum Torte.” It became the most famous recipe ever printed in the New York Times. It is so very good, so very adaptable and so very easy.
Her recipe calls for the small Italian plums that are only available in the fall. I have personally never even seen an Italian plum, but I have made this recipe with Mississippi plums, fresh, frozen and canned peaches, fresh cherries, fresh apples and fresh pears. Fresh and frozen blueberries are also very good.
I have made it in eight-inch cake pans and in 8 inch square Pyrex baking dishes. I have made them, removed them from the pan, put them on cardboard and wrapped them in plastic wrap then in foil and frozen them to have a quick dessert at a later date.
Plum Torte
¾ to 1 cup sugar
½ cup softened unsalted butter
1 cup sifted flour
1 teaspoon baking powder
Pinch of salt
2 eggs
24 halves pitted purple Italian plums (or 2-4 cups of other fruit)
Sugar
Lemon juice (lemon juice)
Cinnamon (optional)
Preheat oved to 350 degrees.
Cream butter and sugar. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into an 8, 9 or 10 inch springform pan (or into a cake pan or square baking dish). Place the plum halves skin side up on top of the batter. Sprinkle lightly with lemon juice and sugar and cinnamon. Bake 45 minutes to 1 hour depending on size of pan. Remove and cool, refrigerate or freeze. To serve a torte that was frozen, thaw and reheat briefly at 300 degrees.
This super easy peach cobbler can also be made using other fruits. Just be sure the fruits are soft and make sure not to stir in the fruits after adding them on top of the batter. The batter will rise and the fruits will sink to the bottom making a most delicious cobbler!
Easy Peach Cobbler
1 cup Bisquick
1 cup milk
½ teaspoon ground nutmeg OR cinnamon OR apple pie spice
½ cup butter, melted
1 cup sugar
1 can (29-ounces) sliced peaches, drained
Stir together Bisquick™ mix, milk and nutmeg in an ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter and do not stir them in. Bake at 375 degrees 50 to 60 minutes or until golden.
