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Plum Torte

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Ingredients
  

For the Torte:

  • ¾ to 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 tsp. baking powder 
  • Pinch of salt
  • 2 eggs
  • 24 halves purple plums, pitted 

For the Topping:

  • Granulated sugar
  • Lemon juice
  • Cinnamon

Instructions
 

  • Pre-heat oven to 350°F .
  • In a medium bowl, cream the sugar and butter.
  • Add the flour, baking powder, salt and eggs and beat well.
  • Spoon the batter into a springform pan of 8, 9 or 10-inches.
  • Place the plum halves, skin side up, on top of the batter.
  • Sprinkle lightly with sugar and lemon juice; adjust amount dependent on the sweetness of the fruit.
  • Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  • Place in pre-heated oven and bake 1 hour, approximately.
  • Remove and cool; refrigerate or freeze if desired.
  • Or cool to lukewarm and serve plain or with whipped cream.

Notes

To freeze, double-wrap the torte in foil, place in a plastic bag and seal; to serve a torte that was frozen, defrost and re-heat briefly at 300°F.