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New York Times Plum Torte
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| Ingredients | |
| ¾ to 1 cup | sugar |
| ½ cup | butter, unsalted and softened |
| 1 cup | flour, sifted |
| 1 teaspoon | baking powder |
| Pinch | salt |
| 2 | eggs |
| 24 halves | purple plums, pitted |
| Sugar, lemon juice, and cinnamon, for topping | |
Heat oven to 350*F
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9, or 10-inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with the sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300*F.)
(To freeze: double-wrap the torte in foil, place in a plastic bag and seal.)
Recipe can be doubled.
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