NYT's Original Plum (or Blackberry) Cake

Last year I subscribed to the New York Times weekend paper just to be able to read the world renown food columns.  Well, I never found the section or many recipes for that matter so I canceled my subscription within two months time.  I was however introduced to Mark Bittman, Amanda Hesser, and Melissa Clark.  These people know food.  As it turns out, Amanda Hesser released a cookbook that compiled recipes printed in the NYT's for the past 150 years.  In this book, one recipe really stands out.  It is the most requested recipe to date and it is so easy and taste-y.  I really think all of you will love it.  I made this one with blackberries because of my sister's allergy to plums but plums rock this cake.  You can substitute any fruit and I also like to sprinkle the top with sliced or slivered almonds.  ENJOY!!


NYT'S ORIGINAL PLUM TORT

• 1/4 pound unsalted butter, softened
• 3/4 cup plus 1 or 2 tablespoons sugar
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• 2 eggs
• Pinch salt
• 24 halves pitted Italian (prune or purple) plums
• 1 teaspoon cinnamon or more, to taste

Instructions
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.