Photo of Fresh Plum Upside-Down Torte by WW

Fresh Plum Upside-Down Torte

6
Point(s)
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Moderate
Too late in the season to find fresh apricots or plums? Make this delicious dessert with any soft stone fruit (such as nectarines or peaches) that will keep their shape when cooked. Called a "torte" instead of a "tart," this cake-y fruit dessert is inspired by Italian cuisine, where tortas are usually multi-layered, and involve cake flour, buttercream and/or a glaze on top. This delicious dessert won't keep you in the kitchen that long. It's more of a quick and simple fruit tart-meets-Italian torta hybrid, with fresh fruit studding the cake batter and caramelizing on the bottom. Flip it over to serve it and reveal the natural fruit sugars that have formed in the pan while baking. It's pretty on the plate, and pretty irresistible as the ending to any meal.

Ingredients

Cooking spray

2 spray(s)

Fresh apricot(s)

6 medium, pitted and halved

Cake flour

½ cup(s), sifted

Uncooked old fashioned rolled oats

2 Tbsp

Baking powder

1 tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Egg white(s)

2 large

Sugar

cup(s), divided

Egg(s)

2 large egg(s)

Vanilla extract

1 tsp

Instructions

  1. Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray. Arrange the plum halves, skin side down, in bottom of pan.
  2. In a small bowl, whisk together the flour, oats, baking powder, cinnamon, and salt; set aside.
  3. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in 1/3 cup of the sugar, until the whites are stiff and glossy; set aside.
  4. In a large bowl, beat the eggs and remaining 1/3 cup of sugar until the mixture is thick and pale yellow; stir in the vanilla.
  5. Whisk 1/3 of egg-white mixture into the whole-egg mixture, then fold in half of the dry ingredients. Fold in the remaining whites and then the remaining dry ingredients.
  6. Spoon the batter into the pan and smooth the top with a spatula. Bake until very brown and somewhat firm, about 35 to 40 minutes.
  7. Cool completely in pan before removing the sides and inverting the cake onto a serving plate. Slice into 8 pieces and serve. Yields 1 piece per serving.