Summer Fruit Torte

Directions

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   (Recipe adapted from the Plum Torte recipe in The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.)
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   I made this a long time ago, and revamped it again today. It's easy and delicious, a great way to use up fruit on hand.
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   Preheat oven to 350F.
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   1. Butter an 8- or 9-inch round cake pan.
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   2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.
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   3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.
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   4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon.
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   5. Bake until the cake is golden brown and baked through, about 45 minutes.
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   6. Cool in the pan on a wire rack. Sprinkle with confectionery sugar. Serve at room temperature.
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    Makes one 8- or 9-inch single-layer cake, serves 6 to 8.
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    (Marian Burros' original recipe calls for 12 purple plums, halved, pitted, and arranged skin side up.)