Summer Fruit Torte

• 1 stick Unsalted Butter, Room Temperature
• 3/4 cups Sugar
• 1 teaspoon Pure Vanilla Extract
• 2 whole Extra Large Eggs
• 1 cup All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 2 whole Nectarines, Peaches, Pitted, Peeled And Sliced ( I Didn't Peel My Nectarines)
• 1/2 cups Blueberries (I Used Dried Cherries)
• 1/2 Tablespoons Ground Cinnamon
• 1 teaspoon Sugar
• 2 Tablespoons Confectionery Sugar

1. (Recipe adapted from the Plum Torte recipe in The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.)
2. I made this a long time ago, and revamped it again today. It's easy and delicious, a great way to use up fruit on hand.
3. Preheat oven to 350F.
4. 1. Butter an 8- or 9-inch round cake pan.
5. 2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.
6. 3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.
7. 4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon.
8. 5. Bake until the cake is golden brown and baked through, about 45 minutes.
9. 6. Cool in the pan on a wire rack. Sprinkle with confectionery sugar. Serve at room temperature.
10. Makes one 8- or 9-inch single-layer cake, serves 6 to 8.
11. (Marian Burros' original recipe calls for 12 purple plums, halved, pitted, and arranged skin side up.)

butter, sugar, vanilla, eggs, allpurpose, baking powder, kosher salt, nectarines, blueberries, ground cinnamon, sugar, sugar

Taken from tastykitchen.com/recipes/desserts/summer-fruit-torte/ (may not work)