*  Exported from  MasterCook II  *
                 NYT Original Plum Torte - Burros & Levine
 Recipe By     : 8/5/98 Christian Science Monitor
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Fruit
                 Want To Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      stick         unsalted butter -- softened
      3/4  cup           sugar -- PLUS
    2      tablespoons   sugar
    1      cup           unbleached flour -- sifted
    1      teaspoon      baking powder
    2                    eggs
           pinch         salt
   24      halves        Italian plums (prune or purple) -- pitted
    1      teaspoon      cinnamon
 Arrange a rack in the lower third of the oven. Preheat the oven to 350.
 Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
 salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
 springform pan. Cover the top with the plums, skin sides down. Mix the
 cinnamon with the 2 T. sugar and sprinkle over the top. 
 Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
 out clean. Remove from the oven and let cool; refrigerate or freeze if
 To serve, let the torte return to room temperature and reheat at 300 until
 warm. if desired. Serve plain or with vanilla ice cream.
 Serves 8.
 NOTE: “Because of reader demand, this recipe has been published in one form or
 another in The New York Times almost every year since I went to work there in
 1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
 Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
 and its speed of preparation...”  Kirsten A> Conover
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 NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois