Crispy Crunchy Summer Plum Torte

• 4-6 Plums (or other fruit)
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• Pinch of Salt
• 1/4 cup Cornmeal
• 1/2 teaspoon Cinnamon
• 2/3 cup Turbinado sugar
• 1/2 cup (1 stick) unsalted butter at room temp
• 2 Large eggs
• Zest from one lemon
• 1/2 teaspoon Vanilla

1. Preheat the oven to 350 degrees Fahrenheit and grease an 8 or 9 inch cake pan (I prefer to use springform pans for ease of removal so you don't have to turn the cake upside down). Cut plums into 1/4 inch thick slices with the peel on. For apricots or peaches you may want to remove the peel.
2. Whisk together flour, baking powder, salt, cornmeal and cinnamon until all incorporated.
3. Cream butter and sugar. Add in eggs, lemon zest and vanilla.
4. Mix in the dry ingredients until all of the dry ingredients are mixed in. The batter will be thick.
5. Add the batter to the pan and cover the top with plums in any design you like. I like to create a pinwheel around the outside.
6. Bake for approximately 30-40 minutes. It will be on the longer side if you used an 8-inch pan.

allpurpose, baking powder, salt, cornmeal, cinnamon, turbinado sugar, temp, eggs, lemon, vanilla

Taken from food52.com/recipes/38139-crispy-crunchy-summer-plum-torte (may not work)