Pluots or Plum Torte

The market is bursting with purple pluots and red fleshed plums right now and my favorite dessert of the summer is this classic torte. My mom shared this recipe with me many years ago; I think it's simplicity is the secret to it's fabulous flavor. You can substitute the plums out with nectarines or peaches when the mood strikes and these stone fruit are ripe.
A springform pan is essential, and can be used to make other cakes, like cheesecake.
PLUM TORTE

1 c sugar
½ c unsalted butter
1 c unbleached all purpose flour
1 tsp baking powder
pinch of salt
2 eggs
12+ purple fleshed plums*, split in half
Topping: sugar, lemon juice and cinnamon

Cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
Spoon this batter into a 9-in springform pan.
Place plum haves skin side up on the top of the batter. Sprinkle lightly with sugar & lemon juice, depending on the sweetness of the fruit.
Sprinkle with about 1 tsp cinnamon.
Bake at 350 for 1 hour.
Remove and cool. Serve warm or cool, plain or with ice cream. Good for as breakfast coffee cake too.

*Or use pluots, nectarines or peaches