This recipe was shared by Jackie of Common Wealth Farm LLC in the September 29 Newsletter. – Camden Market News. She found it in the New York Times Food section, and thought of it when Hubbard Brook Farm had plums for sale at Market.
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Heat oven to 350 deg.
Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon batter into a spring-form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon if you prefer.
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 degrees.)