I made this plum and apple torte on Wednesday night, and it looked and felt wrong until I pulled it out of the oven. It didn’t seem like there was enough batter, the batter was too thick like cookie dough, there seemed to be too much fruit-to-batter ratio, and the springform pan was too large.
Then I pulled it out of the oven and the batter had puffed up into a perfect little plum cake, swallowing the fruit, lightly dusted with cinnamon and sugar. It’s a rustic little dessert, heavy with fruit but not too sweet. It couldn’t be any simpler, and it’s delicious — DELICIOUS — on Day Two.
If it lasts that long.