Plum and PeachTorte

Here is a recipe that uses up all those plums and peaches when they are in season and you can't possibly eat them fast enough!

Prepare the following:

• 1/4 lb unsalted butter, softened (or use a healthy margerine)
• 3/4 cup - plus 1-2 tbsp. - sugar (unrefined works well)
• 1 tsp cinnamon or more to taste
• 1 cup unbleached flour, sifted
• 1 tsp baking powder
• 2 eggs
• pinch of salt
• 24 halves pitted Italian (prune or purple) plums
• peaches or pears are optional

Arrange oven rack in lower 3rd of oven. Preheat oven to 350 degrees F. Cream butter and 3/4 cup sugar. Add the flour, baking powder, eggs, and salt. Beat to mix well. Spoon the batter into an ungreased 9 or 10 inch spring form baking pan. Cover the batter with plums (and or peaches etc) skin side down.














Mix cinnamon with remaining 1-2 tbsp sugar, and sprinkle over fruit on top of batter. Bake for 40-50 minutes, until cake tester (toothpick or skewer) inserted in center comes out clean. Remove from oven and let cool. Refrigerate or freeze if desired.

To serve: let torte return to room temperature and reheat at 300 degrees until warm. If desired, serve with ice cream or whipped cream.