The Original Plum Torte

• 3/4 cup sugar
• 1/2 cup unsalted butter
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch salt, optional
• 2 eggs
• 12 Italian prune plums
• Sugar and lemon juice, for topping
• 1 teaspoon cinnamon, or to taste

1. Preheat 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 an 8-, 9- or 10-inch spring form.
5. Split and pit the plums and place the 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 a teaspoon of cinnamon, to taste.
8. Bake about an hour.
9. Remove and cool; refrigerate or freeze if desired.
10. Or cool to lukewarm, then serve plain or with whipped cream.

sugar, unsalted butter, unbleached flour, baking powder, salt, eggs, italian prune plums, sugar, cinnamon

Taken from cooking.nytimes.com/recipes/9035 (may not work)