8 servings.  Freezes well.

This recipe comes from Eating Well is the Best Revenge, by Marian Burros.  It's a delicious, beautiful dessert, and fairly low in fat.   Also, see the winter variation, below, for when the plums at the market just don't look like something you want to try.

Ingredients:

• 6 medium purple plums, ripe (about 1 pound)
• 1 cup ripe banana chunks
• 3/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup egg substitute
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1 tsp baking powder
• vegetable cooking spray

• 1 Tbs lemon juice (use fresh for best taste)
• 2 tsp sugar
• 1 tsp ground cinnamon

• powdered sugar

Method

1. Preheat oven to 350ºF.
2. Cut plums in half; discard pits; set aside.
3. Combine banana, 3/4 cup sugar, and butter in a large bowl; beat at medium speed of a mixer until light and fluffy.  Add the egg substitute; beat well.   Stir in vanilla.
4. Combine flour and baking powder, and add to the banana mixture, beating well until well-blended.
5. Pour batter into a 9-inch springform pan coated with cooking spray.   Arrange plum halves, cut sides down, on top of batter (they will sink).
6. Sprinkle with lemon juice, 2 tsp sugar, and 2 tsp ground cinnamon.
7. Bake at 350ºF for 50 minutes or until a wooden pick inserted in center comes out clean.
8. Before removing sides of pan, loosen torte using a knife or narrow metal spatula.  Sprinkle with powdered sugar, if desired.  Serve warm.

Winter Variation

Substitute for plums 2 or 3 large apples, peeled and quartered, and 1/2 cup cranberries.  In step 5, sprinkle cranberries over batter, arrange apples on top, and proceed with recipe.

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