New Age Plum Torte

• 1/4 cup unsalted butter
• 3/4 cup plus 2 teaspoons sugar
• 1 1/2 ripe medium bananas broken into large chunks
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• 1/2 cup egg substitute
• 24 halves ripe pitted prune plums
• 1/2 lemon
• 1 teaspoon cinnamon, or to taste

1. Preheat oven to 350 degrees.
2. Beat the butter, 3/4 cup of the sugar and bananas with electric mixer until well blended.
3. Beat in flour, baking powder and egg substitute until well blended.
4. Spoon batter in 8- , 9- or 10-inch ungreased spring form.
5. Arrange plum halves skin side down; sprinkle with 2 teaspoons of sugar -- more if plums are very tart -- a few squeezes of lemon juice and about 1 teaspoon cinnamon -- more if you like cinnamon.
6. Bake one hour, approximately.
7. Remove and cool; refrigerate or freeze, if desired.
8. Or cool to lukewarm and serve.
9. To serve torte that was frozen, defrost and reheat briefly at 300 degrees.

unsalted butter, sugar, bananas, unbleached flour, baking powder, egg substitute, halves, lemon, cinnamon

Taken from cooking.nytimes.com/recipes/10755 (may not work)