Packed full of dark Italian plums or black plums, this fruity late summer torte is perfect as a morning or coffee cake or afternoon snack. The torte is just lightly sweetened with a dash of cinnamon and lemon to enhance the flavor of the ripe plums. This recipe is adapted from The New York Times’ Original Plum Torte which was first published in 1983. The torte is actually a cake or coffeecake with is easily adaptable using other stone fruits such as apricots or nectarines or berries.