Ripples Recipe - Plum Torte

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
¾ cup sugar
½ cup unsalted butter, at room temperature
2 large eggs
10 to 12 Italian prune plums, pitted and halved lengthwise
2 t. Turbinado sugar 
½ t. ground cinnamon for sprinkling

Heat the oven to 350° F. Whisk together the flour, baking powder, and salt in a small bowl and set aside. In the bowl of a stand mixer or using a hand mixer, cream the sugar and butter until very light and fluffy. Scrape down the sides of the bowl with a spatula. Add the dry ingredients and the eggs all at once, and beat until combined, scraping down the bowl once or twice.

Spread the batter into an 8-, 9-, or 10-inch springform pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Sprinkle the batter and fruit lightly with sugar and cinnamon. Bake the torte for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.

Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. Once it's cool, serve as soon as possible. Alternatively, you can double-wrap the torte in foil, put it in a sealed plastic bag, and freeze it (for up to one year!). Note: To serve a torte that has been frozen, defrost it completely and then reheat it for 5 to 10 minutes in a 300° oven.

If you have a favorite recipe that you would like to share with your Lakeport neighbors, please send it to Stephen Sapp at ssapp@miami.edu. Include as much commentary as you like, and be sure to send along a picture if possible.