Fresh prune torte

1 torte

Ingredients

Quantity Ingredient
1 cup Sugar
½ Lemon; zest and juice of
½ cup Unsalted butter (1 stick)
2 larges Eggs
1 teaspoon Baking powder
⅛ teaspoon Salt
1 cup All-purpose flour
12 Fresh prune plums pitted and cut in half
½ teaspoon Cinnamon mixed with
1½ tablespoon Sugar for topping

Directions

Preheat oven to 350 F. Lightly butter a 9" springform pan.

Put sugar and lemon zest in the processor and twirl until the zest is finely grated. The zest may be grated by hand if desired and added to the sugar.

Add the butter, eggs, baking powder, salt, flour and lemon juice; mix quickly but thoroughly. Spoon into the prepared springform pan.

Press the prunes skin-side up on top of the batter. (The fruit will sink to the bottom during baking.) Sprinkle with the cinnamon and sugar mixture. Bake on the middle shelf for 50 to 60 minutes or until the batter springs back at once when lightly pressed.

Serve with cream or cut into small squares for tea.

Yield: 6 to 8 servings.

From Camille Glenn's 10/05/94"Harvest of Flavor: Fall Fruits Inspire Delicious Breads and Desserts" column in "The (Louisville, KY) Courier-Journal." Pg. C1. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-08-94

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