Original Plum Torte

• 3/4 cup sugar
• 1/2 cup unsalted butter
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon for topping

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl.
3. Add the flour, baking powder, salt and eggs and beat well.
4. Spoon the batter into a spring form of 8, 9 or 10 inches.
5. Place the plum halves skin side up on top of the batter.
6. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
7. Sprinkle with (about) 1 teaspoon of cinnamon, depending on how much you like cinnamon.
8. Bake one hour, approximately.
9. Remove and cool; refrigerate or freeze if desired.
10. Or cool to lukewarm and serve plain or with whipped cream.
11. To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.

sugar, unsalted butter, unbleached flour, baking powder, salt, eggs, purple, sugar

Taken from cooking.nytimes.com/recipes/3783 (may not work)