1/2 c. unsalted butter
2 eggs
1 tsp. baking powder
12 Italian (prune) plums (halved)
2 tsp. sugar
1/2 c. sugar
1 c. unbleached flour (sifted)
pinch of salt
1 tsp. cinnamon

Cream together the butter and sugar. Add eggs and beat well. Sift together flour, baking powder, and salt. Add to butter and sugar mixture. Beat well. Spoon the batter into a 9 inch springform pan. Place the plum halves, skin side up on top of the batter. Mix together the cinnamon and 2 teaspoons sugar and sprinkle over plums. Bake at 350 degrees for 1 hour. Refrigerate or freeze if desired or cool to lukewarm and serve plain or with vanilla ice cream or whipped cream. To serve frozen torte, defrost and reheat briefly at 300 degrees. Yield 4 to 8 servings.

May also be made with fresh apricots, suing 7 to 12 apricots, depending on size.