1/2 c. butter
1 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla
Fruit: 1 pt. blueberries OR 24 prune-plum halves OR sliced peaches OR 1 can sour cherries OR thin slices of apple

TOPPING:

3 tbsp. sugar
1 tsp. cinnamon
Juice of 1 lemon

Cream butter and sugar together. Beat in eggs, flour, baking powder, salt and vanilla. Spread batter on bottom of greased Springform pan (I line pan with kitchen parchment) and cover with the fruit in a decorative pattern. Mix cinnamon and sugar and sprinkle over fruit. Squeeze lemon over torte. Bake one hour at 350 degrees. Serve warm. If you line pan with parchment or foil before baking, torte lifts out easily to freeze.