Sometimes life just calls for a torte. For no reason at all, other than to celebrate fresh ingredients that are in season. They seem so fancy, but are truly quite simple to make.
While the weather in Minneapolis has been grey and rainy over the past few days, it’s given my girls and me some time to do crafts inside, snuggle up on the couch together – and of course, bake. I hope they enjoy memories of baking with their mom someday as I do of my own baking experiences with my mom and grandmother.
This torte is a beauty. The plums are such a perfect addition, and the cake is moist and has a bit of zing from the lemon zest. Make one to share with some friends as a chance to bring loved ones together, just because. Enjoy!
- 3 medium sized plums, cut into tenths
- 1/2 cup (1 stick) organic butter, at room temp
- 1 cup sugar, plus 1 tablespoon for dusting
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup All Purpose flour
- 2 teaspoons baking powder
- Zest of 1 lemon
- Powder sugar for dusting
- Preheat oven to 350. Slice the plums into tenths after removing the pit.
- In your Kitchen Aid mixer, fitted with the paddle attachment, cream the butter and 1 cup sugar together for 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl as you add them. Add the vanilla and sour cream and mix.
- Add the flour, baking soda and lemon zest and mix until just combined.
- Pour the batter into an ungreased 9″ springform pan and spread evenly.
- Layer the sliced plums atop the batter in any pattern you’d like. Sprinkle the plums with the remaining 1 tablespoon of sugar.
- Bake 45-55 minutes, until the cake lightly browns and a toothpick comes out clean.
- After 30 minutes, remove springform and dust generously with powder sugar.