Fruit-Torte

This is one of our favourite Fruit Tortes......I got this recipe off a board that I belong to and it got great reviews. I make it all year long with different fruits. It was an original recipe by Marian Burros a long, long time ago and has been the most requested recipe on The New York Times. Here I made it with some Prune Plums that I purchased at the local farmer's market........and sprinkled some blueberries on top.

Ready to be baked......I used a 9" springform pan.

Sprinkled with granulated sugar and cinnamon, before going into the oven.

Right out of the oven........yummmmm.

All-Time-Best Summer Fruit Torte

Preheat oven to 350F.

Makes one 8- or 9-inch single-layer cake............. serves 6-8

1 stick butter, room temperature

3/4 cup sugar

1 tsp. pure vanilla extract

2 large eggs

1 scant cup all-purpose flour

1 Tbl. baking powder

Pinch salt

2 peaches or nectarines, peeled, pitted, and sliced

*1/2 C. blueberries

*Sugar for sprinkling

Cinnamon for sprinkling

1. Butter a 8 or 9 inch round cake pan.

2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.

3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.

4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle w/sugar and cinnamon.

5. Bake until the cake is golden brown and baked through, about 45 minutes.

6. Cool in the pan on a wire rack. Serve at room temp.

Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted, and arranged skin side up. Raspberries also work well. In fall or winter, substitute sliced apples and fresh cranberries.

I like to serve with whipped cream, ice cream or just powdered sugar.

Thanks for stopping by.