Plum Torte

My friend gave me boxed of japanese plums from her plum tree and i've been finding ways to enjoy them. This torte can be served for breakfast or dessert topped with a bit of ice-cream. The plums keep it from becoming too sweet. What i especially enjoy about this cake is that it is a perfect cake to freeze and bring out at a later date when you will appreciate a taste of summer. I haven given this cake to neighbors, friends, and family members and everyone loves it. You can also use other stone fruits if you would like. If you do not have a spring form pan, you can line a 9 inch cake pan with foil leaving an overhang over the edges of the pan. Oil the foil generously. Use the foil to pull" the cake out of the pan when ready. From cooking for comfort."

Steps

Arrange a rack in the lower third of the oven.

Preheat the oven to 350f.

In an electric mixer , cream the 3 / 4 cup sugar and butter.

Add the flour , baking powder , eggs , and salt and beat to mix well.

Place in a 9- inch ungreased springform pan.

Cover the top with the plums , skin side down.

Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

Bake for 40 to 50 minutes , until the center tests done with a toothpick.

Remove and cool to room temperature or serve warm.

Serve plain or with vanilla ice cream.

Help.

To serve , return to room temperature and reheat at 300f until warm.

Ingredients

sugar, unsalted butter, unbleached all-purpose flour, baking powder, eggs, salt, italian plums, ground cinnamon, vanilla ice cream