The New York Times' Original Plum Torte

This was originally published in the New York Times in 1983, but it's absolutely delicious and easy to make.  It's one of the most requested in the Times' history according to The Week magazine.

The New York Times' Original Plum Torte

3/4 to 1 c sugar
1/2 c unsalted butter, softened
1 c unbleached flour, sifted
pinch of salt (optional)
2 eggs
24 halved pitted purple plums
sugar, lemon juice, and cinnamon, for topping
whipped cream for serving--optional

Heat oven to 350 degrees.  Cream sugar and butter in a bowl.  Add flour, baking powder, salt, and eggs; beat well.  Spoon batter into an 8-,9-, or 10-inch spring-form pan.  Place plum halves skin side up on top of batter.  Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.  Sprinkle with about 1 tsp cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately.  Remove and cool to lukewarm, then serve plain or with whipped cream.  Serves 8