Plum Torte

• 3/4 cup sugar
• 1 -2 tablespoon sugar
• 8 tablespoons unsalted butter
• 1 cup unbleached all-purpose flour, sifted
• 1 teaspoon baking powder
• 2 eggs
• 1 pinch salt
• 24 halves pitted Italian plums (aka prune or purple, use your favorite plum-you may need less)
• 1 teaspoon ground cinnamon (or more)
• vanilla ice cream (optional)

1. Arrange a rack in the lower third of the oven. Preheat the oven to 350u0b0F.
2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
4. Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300u0b0F until warm.

sugar, sugar, unsalted butter, flour, baking powder, eggs, salt, italian, ground cinnamon, vanilla ice cream

Taken from www.food.com/recipe/plum-torte-319800 (may not work)