Lois’s Original Plum Torte

Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
Lightly Grease The Bottom Of A 9" To 10" Springform Pan With Butter, And Set The Pan Aside.
Wash And Pat Dry The Plums.
Cut Them In Half, And Remove The Pits And Discard.
Set The Plum Halves Aside.
Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 Minute.
In A Separate Bowl, Stir Together The Flour, Baking Powder, And Salt.
Set Aside.
Add The Eggs To The Butter And Sugar Mixture, And Blend On Low To Incorporate.
Fold In The Flour Mixture Just To Combine.
Spoon The Batter Into The Bottom Of The Prepared Pan.
Place The Plum Halves Cut Side Down On Top Of The Batter.
(If You Want More Plums, Use 12 Whole Or 24 Halves. If You Want Fewer, Use 8 Whole Or 16 Halves, Or As Many As You Like.) Sprinkle The Plums With The 1 Tablespoon Sugar And Either Cinnamon Or Lemon Zest.
Place The Pan In The Oven.
Bake The Cake Until The Top Is Golden Brown And The Center Springs Back When Lightly Pressed With A Finger, 40 To 45 Minutes For A 10" Pan, And 45 To 50 Minutes For A 9" Pan.
Remove The Pan From The Oven, And Set It On A Wire Rack To Cool For 20 Minutes.
Run A Knife Around The Edges Of The Pan, And Unfasten The Collar Of The Pan.
Carefully Slice The Cake Away From The Bottom Of The Pan, And Place It On A Cake Plate To Serve.