Two things that recommend this cake:
1.) J, who hates dessert (no, I don't know what is wrong with him but he does have many other redeeming qualities), didn't just eat this, he actually asked for more. This cake now gets added to the list of desserts J genuinely enjoys, a list which (prior to this torte) consisted of the sundae at Buttermilk Channel and . . . that's it.
2.) Murphy The Cat, who knows no boundaries (or manners) and has heretofore never expressed an interest in any type of baked goods, ruined not one but two of these delights when he devoured the leftovers that had foolishly (by me) been left to sit out on the counter, protected only by a too-flimsy barrier of plastic wrap.
So, this thing is a crowd pleaser. Add to that the simple fact that comes together easy as pie (random tangent: why do people say that? Making pie crust by hand intimidates the pants off me, no matter how many people and books reassure me that really, no, it's not that hard! They are all liars; this cake actually is supremely simple to make). Seriously, why are you not making this right now.
Recipe from Smitten Kitchen, obviously.
1.) Preheat oven to 350 degrees and cream together 1 stick unsalted butter and 1 cup sugar.
2.) Add 2 eggs, one at a time.
3.) Add 1 cup of flour, 1 teaspoon of baking powder, and a healthy pinch of salt (omit salt if you used salted butter).
4.) Pour batter into your baking vessel - Smitten Kitchen calls for an ungreased 9-ich springform. Being short on springform pans (i.e., I have non), I poured it into a ceramic casserole dish that I think is about 8x8 (it's the one in the picture on top and below).
5.) Arrange your pitted, halved Italian plums on top, skin side up. Smitten Kitchen calls for 12 plums; I was only able to fit five into my dish, but it was a smaller dish. I thought the batter to plum ratio was spot-on though, so make of that what you will.
6.) Sprinkle on top of the cake: sugar (1-2 tablespoons); fresh lemon juice (I used almost a half a lemon, the recipe calls for 2 teaspoons); and as much cinnamon as you see fit (recipe calls for one teaspoon or up to one tablespoon, so use whatever feels right).
7.) Bake 45-50 minutes or until cake is golden and cooked through.
Done! Do you see how ridiculously easy that was? Why are you still sitting here and not baking a cake?