1 c. sugar
1/2 c. sweet butter
1 c. unbleached, sifted flour
1 tsp. baking powder
Pinch salt
2 eggs
12 purple (Italian) plums, halved and pitted
Sugar, lemon juice and at least 1 tsp. cinnamon

Cream 1 cup sugar and sweet butter until light, then add flour, baking powder, salt and eggs. Beat well. Spoon batter into 9 inch greased springform pan. Cover top with plums, skin side up. Sprinkle lightly with sugar, lemon juice and cinnamon. Bake at 350 degrees for 1 hour. Cool and serve from springform bottom.

Can be made with other seasonal ("soft") summer fruits, separately or in combination. Plums can be bought during their (short) season, pitted and frozen - no sugar or lemon juice necessary. They pit very easily. Freeze in batches sized for making tortes (I use more than 12 plums and are able to make the dessert even out of season).

If you want to make it with blueberries, that's good too. The berries can be placed (carton and cellophane top and all) in a plastic bag and also frozen very successfully. Rinse them when you're ready to use them. Keep this in mind when making the blueberry cobbler, too. It's a real treat during the winter.