Plum Torte

I love making everyday cakes.  This one is a breeze to put together and doesn’t require a special trip to the grocery store to source ingredients.  It makes a fun dessert for a summer barbecue or picnic.  Also the Full Belly site has far too few dessert recipes.  :)  You can make this cake with the plums in your box, but keep the recipe in mind if you have apricots, apriums or berries on hand.  It works equally as well with other kinds of fruit!

-- Jenna Muller

1 cup flour
1 teaspoon baking powder
Pinch of salt
1 cup sugar plus 1 or 2 tablespoons
1/2 cup butter, softened
2 eggs
All the plums from your box, halved and pitted
2 teaspoons lemon juice
1 teaspoon or tablespoon cinnamon

Heat your oven to 350º.  In a medium bowl, whisk together the flour, baking powder and salt.  In a larger bowl, cream the butter and 1 cup sugar with an electric mixer or a stand mixer until light and fluffy.  Add the eggs, one at a time, stopping to scrape down the sides.  Add the dry ingredients, mixing on low until just combined.  Spoon the batter into a springform pan (9”) and smooth the top.  Arrange your plums, skin side up on the top of the batter, and sprinkle with the cinnamon and a little more sugar (or you can omit the extra sugar).  Bake for 45 - 50 minutes, until the cake is golden.   Let cool on a rack.