Plum torte

 From Smitten Kitchen

Plums looked good when I went to the big box store and surprise, they were all ripe and ready to eat NOW!  I made three tortes, froze one, ate one at home, half for dessert with my parents and shared the other half with a friend.  This was excellent and will be making again and again.

Note, the original recipe calls for small Italian plums but we just used plain plums.  

1 cup of flour

1 tsp baking powder

pinch of salt, omit if using salted butter

1/2 cup unsalted butter, softened

1 cup sugar plus 1-2 tbs for the top

2 large eggs

4-5 purple plums, sliced

2 tsp lemon juice

1 tsp cinnamon 

Whisk together the flour, baking powder and salt in a medium bowl

Cream together the sugar and butter until fluffy

Beat in one egg at a time

Add in flour mixture in thirds and mix until combined

Pour batter into a greased springform pan

Add the sliced plums to the top of the batter

Sprinkle top with lemon juice, cinnamon and remaining sugar, if using

Bake at 350 for 45-55 minutes or until a toothpick comes out clean when you test the center

Cool and remove from pan

It's better the next day since the plum juices get into all the parts of the cake after it sits 

Can be wrapped and frozen