1/2 c. butter (1 stick) softened
1 c. sugar
1 tsp. vanilla

Beat with mixer until creamy. Add 2 large eggs, one at a time and beat well.

Add: 1 tsp. baking powder Pinch of salt

Mix together and add to above. Spread in a 9 inch springform pan you have greased and floured.

Slice about 1 pound or more fresh peaches, nectarines or apricots (or whatever you like, or mix all three). Toss sliced fruit with 1 tablespoon fresh lemon juice.

Spread over top of torte. Crush 1/2 cup amaretti cookies and sprinkle over top. (Buy Musso's Italian almond cookies at Long's for this.) Bake about 60 minutes at 350 degrees (until center seems done).