1 1/4 cups sugar
8 tablespoons soft butter
1 cup flour
1 teaspoon baking powder
Pinch salt
2 eggs
24 Italian plums, or less, cut in half and pitted
1 1/2 teaspoons ground cinnamon
1 teaspoon fresh lemon juice

Preheat oven to 350 degrees F.

Cream 1 cup sugar and butter together.

Add flour, baking powder and salt; blend well.

Add eggs.

Spread batter into bottom of a buttered and floured springform pan.

Push plums slightly into batter.

Sprinkle remaining sugar and cinnamon over top; drizzle with lemon juice.

Bake for 1 hour.

Serve warm.



This torte freezes beautifully. If frozen, defrost, then warm slightly at 350 degrees F for 10 minutes.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by J. Palmieri. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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