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Plum Tort

from the kitchen of Alisa and Isabella Sierra

1 cup sugar
½ cup sweet butter
1 cup unbleached flour
1 tsp. baking powder
pinch of salt
2 eggs
12 purple plums, pitted, cut into 24 halves*

Topping: sugar, lemon juice and cinnamon

Cream sugar and butter.
Add flour, baking powder, salt and eggs, beat well.
Spoon batter into 9 inch spring form pan.
Place plum halves, skin side up, on top of batter.
Sprinkle lightly with sugar and lemon juice, depending on sweetness of fruit.
Sprinkle with about 1 tsp. of cinnamon, depends on how much you like cinnamon.
Bake at 350 degrees for 1 hour, test with a toothpick.
Remove from oven and cool; refrigerate or freeze if desired.
Or cool to just lukewarm and serve plain, or topped with vanilla ice cream or whipped cream!

Serves 8

This recipe freezes well. To serve frozen tortes, defrost and reheat briefly at 300 degrees.

*I have used larger plums and sliced them…tart ones are best, it only takes 4 or 5.

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