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Purple Plum Torte

Many thanks to Gina Bosco who sent me the link this week for this recipe so that I could share with all of you!

1 cup all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 cup sugar, plus 1 tablespoon, or more or less,
depending on the tartness of the plums
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs
12 purple plums, halved and pitted
2 teaspoons fresh lemon juice, or more or less,
depending on the tartness of the plums
1 teaspoon ground cinnamon

Heat the oven to 350°F (176°C). Sift the flour with the baking powder and salt. Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the dry ingredients and then the eggs.
Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting to the tartness of the fruit. Sprinkle with the cinnamon.
Bake the plum torte until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack,then unmold.

From: leitesculinaria.com

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