Instructions: To make torten: Preheat oven to 350 degrees. Grease an 8 inch springform pan.

Cream butter and sugars with an electric mixer until fluffy, about 2 minutes.

Add eggs, beating until incorporated, and then the extracts. Add flour, baking powder, and salt; beat on low speed until smooth, about 1 minute. Spoon batter into prepared pan and arrange plum halves, cut side down and touching each other, over the top of the batter.

Drizzle top with lemon juice and sprinkle with cinnamon-sugar. Bake 55 to 60 minutes, until golden brown and firm to the touch. Serve warm or room temperature with rum whipped cream.

To make rum whipped cream: Place bowl and beater in freezer for at least 1 hour to thoroughly chill. Place cream, brown sugar and rum in the bowl. Whip on high speed with an electric hand mixer or stand mixer with the whisk attachment until soft peaks form, about 3 minutes. Fold in sour cream. Cover and refrigerate until serving.

Makes 2 1/4 cups.

Note: The torten also can be made
with peaches. Make two torten at once and freeze one.

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