The Famous NY Times Plum Torte. Let's try

This beloved dessert has graced the tables of countless homes for generations, and its reputation is well-deserved.
a recipe that first graced the pages of The New York Times in the early 1980s. Discover the nostalgia and sentimentality that this dessert invokes, transcending generations and bringing people together.
You'll need:
¾ to 1cup (150 to 200 g) sugar
½ cup (100 g) unsalted butter, softened
1 cup (200 g) unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice (optional) and cinnamon, for topping
Bake 1 hour at 350 degrees Fahrenheit (175 degrees Celsius) , approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
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