Thanks for sharing. It looks good. I love to make things like this for Sunday morning breakfast. I have some frozen blackberries that I picked last summer. Maybe I will try it with those and some canned peaches. Clare

Here ya go....the recipe was posted on the Cooking Forum by Jojoco. It originally was printed in the New York Times on Labor Day, in 1981. For many years it would run on that same day and always heralded the end of summer. One year, in the '90's, the recipe was accompanied by a plea from the NYT to clip and save as it would not be run again in the paper. Thank goodness for the internet. It is not too sweet and freezes beautifully. 1 stick butter, softened (I always use unsalted) 3/4 cup sugar 1 cup flour, sifted 1 teaspoon baking powder 2 eggs pinch of salt cinnamon sugar for top fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination) Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch spring form. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit). Bake for 45 min.

Shaun, you may be right...however they're not shiny like "bald" usually is:-). And I love Ranier Cherries too, but to coin an old phrase..."they're higher than a cat's back". I usually buy a small handful at a time. I just went to Fresh Market today and if I hadn't just eaten, some of them would have come home with me. We love the Brioche from there also and so far what I've made is not as good. They display their produce etc. so well.... it makes you spend money for sure. Of course I'm all about food and if I didn't have to deal with canning tomatoes in salsa or something tomorrow I'd make that torte. We have fresh peaches from SC.

Cooks Illustrated also did a "make-over" of the Summer Torte (orginally called a Rustic Plum Cake). They mixed ground almonds with the flour/batter to make it a little more sturdy to hold up the fruit. I tried it and it was actually very good! It had more of a sugarcookie type taste/texture whereas the "Summer Torte" is more of a cake texture. Both are VERY good recipes.