My CSA has been loading us down with plums for the last 4 weeks. I’ve been eating a lot of them — they are delicious — but I finally succumbed to the NY Times CONSTANT posting of Marian Burros’ Plum Torte recipe. It is delicious and easy. You should totally make it with whatever you have at home, you pretty much can’t go wrong. I still have a bunch of leftover blueberries from my trip to Maine so I threw a bunch of those in, too.

Ingredients:

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 12 halves pitted purple plums
• 1 pint blueberries (or omit and double the plums)
• Sugar, lemon juice and cinnamon, for topping

Preparation:

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)