September
KQED Kitchen, hosted by Kim Goodfriend, brings you
seasonal dessert and other baked good recipes that you can follow
step by step through online slideshows.
For September, Kim prepares Almond-Plum Torte. This moist, almondy cake hides a layer of tart-sweet plums. It is perfect anytime of day, but especially delicious the next morning with a cup of coffee. French prune plums can be found at many Bay Area farmers' markets, and are small, oval-shaped, and sweet. Make sure to pick plums that are plump and ripe.
Butter and flour a 9-inch springform pan. Preheat the oven to 325F.
Cut the plums in half and remove the stone. Set aside.
In a mixer, using the paddle attachment, mix together the 1 ¼ cups sugar and almond paste until it is broken up into fine pieces, about 3-5 minutes. Add the butter and vanilla and beat well until light and creamy. Using a rubber spatula, scrape down the sides of the bowl.
Add the eggs, one at a time, and beat well after each addition. Occasionally stop the mixer and scrape down the sides of the bowl.
In a small bowl, stir together the flour, baking powder, and salt. Add to the batter and mix just until it comes together. Stop the mixer just before the flour is completely incorporated and stir the batter together with the rubber spatula.
Pour the batter into the prepared springform pan and spread evenly using the rubber spatula. Place as many plums as you can fit on top of the batter and sprinkle them with the remaining sugar.
Bake the torte for 1 1/4 to 1 1/2 hours, until a toothpick inserted into the center comes out clean. The plums will have disappeared beneath the surface of the torte. Remove from the oven and set on a cooling rack for 15 minutes. Carefully remove the sides of the springform pan and let the cake cool for at least 30 minutes. Serve the cake warm or at room temperature with whipped cream or ice cream.
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