Original Plum Torte (From The New York Times) Made Gluten-Free

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter
• 1 cup brown rice flour mix (see below)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• Pinch salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 24 halves pitted Italian "prune" plums (or small purple plums)
• Cinnamon sugar for topping (see cooks note below)

1. Preheat oven to 350u0b0F. Position rack in lower third of oven. Grease a 9-inch spring form pan with cooking spray.
2. Cream the sugar and butter in large bowl of electric mixer. Add the brown rice flour mix, baking powder, xanthan gum, salt, eggs and vanilla extract and beat well, about 2 minutes at medium speed.
3. Spoon the batter into prepared springform pan. Place the plum halves skin side up on top of the batter. Sprinkle lightly with cinnamon sugar.
4. Bake about 55 minutes until golden brown and toothpick comes out clean from the center. Remove and cool on rack. Serve room temperature or chilled. Store torte covered tightly with plastic wrap in refrigerator.
5. Cooks note: To make Cinnamon sugar combine 1 1/2 tablespoons granulated sugar and 1/2 teaspoon cinnamon.
6. Cooks Note: To make the Brown Rice Flour mix: (Makes 3 cups) 2 cups extra finely ground brown rice flour (Authentic Foods works best or King Arthur brands second work best) 2/3 cup potato starch (not potato flour) 1/3 cup tapioca flour (also called tapioca starch).

sugar, unsalted butter, brown rice flour, baking powder, xanthan gum, salt, eggs, vanilla, italian, cinnamon sugar

Taken from food52.com/recipes/14304-original-plum-torte-from-the-new-york-times-made-gluten-free (may not work)