New York Times’ most requested recipe!

Easy and delicious…

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When it comes to cooking and baking, easy & delicious are two words that bring music to my ears. So when the NYT posted this, their most requested, recipe online last week I had to give it a try. I was NOT disappointed! This torte looks and tastes like something you’d see in a European bakery, but trust me when I tell you, it is as easy as…well…pie. 😉

ORIGINAL PLUM TORTE

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(yes, you can use different fruit- I used what were most likely the last peaches of the summer from South Carolina.)

  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 cup unbleached flour
  • 1 tsp baking soda
  • pinch of salt
  • 2 eggs
  • 24 pitted purple plums, cut in half. (Or 6 small peaches cut into wedges with skin on or 3 large baking apples with 1/2 cup raw cranberries to sprinkle on top.)
  • Sugar, lemon juice and cinnamon if you like.

HEAT OVEN TO 350 degrees.

Cream sugar and butter.  Add flour, baking powder, salt & eggs- beat well.

Spoon batter into springform pan. (I sprayed mine LIGHTLY with pam.)

In same bowl, toss fruit with some sugar and a squeeze of lemon.If the fruit is super juicy, add a bit of flour to coat the fruit as well. (Add a bit of cinnamon if using apples.)

Place fruit ON TOP of batter.- Bake for approx. one hour.

This cake was OUT OF THIS WORLD! Best served still warm for breakfast with coffee or after dinner with a small scoop of whipped cream. I am not at all convinced it would taste as good with apples, but I’ll give it a try at some point and report back to you!

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