Fruit-Topped Torte
Makes 8 servings
- 1/2 c (1 stick) butter or margarine
- 1 c sugar
- 2 eggs
- 1 c flour
- 1 tsp baking powder
- 2 - 3 c sliced fresh fruit (2 - 4 medium pears, peaches, plums or apples)
- 1/4 c ciinamom-sugar, or to taste (see note)
- Cream together butter and sugar, beat in eggs, and gradually add flour and baking powder.
- Spoon mixture into a greased 9 or 10 inch springform pan. Top with sliced fruit, placed in a single layer with edges overlapping. Arranging slices in concentric circles makes an attractive presentation. Sprinkle with cinnamon-sugar.
- Bake at 350 degrees 1 hour, or until fruit is tender and crust is golden. Cool, remove ring and serve.
- (Note: To make cinnamon-sugar, combine 1/4 c sugar with 1 1/2 tsp cinnamon.)