Recipe: Plum Torte

I do think this could be the recipe you want. The recipe's creator is Marian Burrow, either the present or past food columnist for the NY Times. She was formerly a food columnist in my city.
At any rate, I hope this is the recipe you need.

PLUM TORTE
By Marian Burros, New York Times Food Columnist

3/4 cup PLUS 1 to 2 tbsp. sugar
Pinch salt
8 tbsp. (1 stick) unsalted butter
24 halves pitted Italian (aka prune or purple) plums
1 cup unbleached all-purpose flour, sifted
1 tsp. ground cinnamon, or more to taste
1 tsp. baking powder
2 eggs
Vanilla ice cream, optional

Arrange a rack in the lower third of the oven. Preheat the oven to 350 .

In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan.

Cover the top of the batter with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm.

Serve plain or with vanilla ice cream.