Finally, my plum tree bears fruit! Underneath a powdery bloom is a dark purple prune plum with sugary flesh and deep floral perfume...mine for the picking! Jam and tarts and granita and sorbet and ice cream and crisp!
But for now....
You know how much I love a homey little butter cake. This one is best with fruit that is still a bit firm; if completely ripe, the plums will release too much juice. If you like plums, don't delay- you'll miss the late-summer harvest!
Streusel Plum Torte adapted from Hayday Market Cookbook
1 c AP flour
1/4 tsp salt
1 tsp b.powder
1/2 tsp 5-spice powder (can sub. cinnamon, with a tiny pinch of black pepper and clove)
8 tbl unsalted butter, room temp.
3/4 c sugar
2 eggs, room temp
1 tsp vanilla extract
Zest from one orange
3 plums, rinsed, pitted, sliced
2 tsp Grand Marnier or orange juice
1 1/2 tsp sugar, or to taste
Preheat oven to 350 degrees. Butter and flour an 8" cake pan
Sift together flour with salt, baking powder and 5-spice. Set aside.
In mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition until batter is smooth. Blend in vanilla and zest.
Add the reserved dry ingredients and mix to form a thick batter- do not over beat. Spread into pan.
Toss plums with orange juice and sugar. Arrange the fruit on top of the batter, using just enough to form a single overlapping layer. Top with some streusel and bake until cake edges are lightly browned and just set in the middle (30-35 minutes). Serve warm...with ice cream or honey whipped cream!