Recipe courtesy of Amy, CSA Member
(from the New York Times a long time ago, but originally from Marian Burros and Lois Levine’s The New Elegant But Easy Cookbook)

Prep time: 10 minutes
Cooking time: 50-60 minutes

1/2 c. unsalted butter
3/4 c. sugar
1 c. unbleached flour, sifted
1 tsp. baking powder
Pinch salt
2 eggs
24 halves pitted purple plums (Note: you probably won’t need this many, unless you’re using the really small plums. You could also use a couple of larger plums or nectarines/peaches and cut them into sixths or eighths)
Sugar, lemon juice, cinnamon for topping

1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs, and beat well.
3. Spoon batter into a spring form of 8, 9, or 10 inches. Place the plum halves/piecs skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tsp. of cinnamon, depending on how much you like cinnamon.
4. Bake one hour. Remove and cool; refrigerate or freeze if desired. Or (yes!) cool to lukewarm and serve plain or with whipped cream.
5. To serve a torte that was frozen, defrost and reheat briefly at 300 degrees.