The New York Times Plum Torte
The iconic New York Times plum torte recipe is a simple, old-fashioned cake packed with fresh summer plums. With a tender, buttery crumb that's moist but not too sweet, it's incredibly easy to make with step-by-step instructions and expert tips for getting it just right every time.
Marian Burros Plum Torte Recipe
This plum torte recipe is adapted from Marian Burros' original that was famously published in The New York Times. It first appeared in October of 1982 and continued to run every single September for the remainder of the decade.
People were upset when it no longer appeared, so NYT printed it one last time and later included it in the Essential New York Times Cook Book by Amanda Hesser.
It has become the most famous recipe ever printed by the Times, and it's one of my absolute favorites. I make it every single year as soon as plums come into season.
Plum Torte Recipe: What You Need to Know
This humble cake doesn't seem like anything special, but it is - and you'll understand once you taste it. The fruit is sweet-tart and jammy, with just enough firmness to still know that it's a plum.
The deep purple hue bleeds all throughout the batter, and it tastes light but still has a dense chewy crumb that makes it impossible to stop eating.
It's elegant enough to serve to company but easy enough for a simple weeknight dessert or mid-day snack. It also makes a nice breakfast cake for a brunch spread!
It's also an extremely versatile recipe. No plums? Make it with literally any other kind of fruit that's in season. It's phenomenal with other stone fruits like peaches, nectarines, apricots or cherries, but it's also delicious with berries, apples and pears.
The possibilities are endless! I even developed a version using husk cherries for this ground cherry torte.
For more dessert recipes, try my homemade ricotta pear cake, this simple strawberry cake or homemade berry clafoutis.
Why This Plum Torte Recipe Works
- Easy and beginner friendly recipe - anyone can make this!
- Made with one bowl and a spatula - no electric mixer needed.
- Simple ingredients, simple measurements and a simple technique.
- Can be made with any other fruit, different spices and flavorings.
- Tender crumb with a slight chew, jammy fruit, not too sweet!
Ingredient Notes
Plums - The original New York Times recipe from Marian Burros calls for using small Italian plums, or prune plums, but I can rarely ever find them. I have made this torte with red plums, black plums, purple plums, pluots and all other types of fruit. It turns out great every time.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Springform Pan
- Regular cake pan
- Cast iron skillet
- 8x8" square baking dish.
- Wooden spoon
- Medium mixing bowl
How to Make the New York Times Plum Torte
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
Pro Tip: If you're not using a springform pan, line your cake pan with parchment paper or foil so you can lift it out after baking to make slicing easier.
- Cream butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
Pro Tip: Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.
- Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top.
- Arrange the plum halves skin side up on top of the batter, then use your fingers to gently press them in. Squeeze the fresh lemon juice over the fruit, then mix together the remaining tablespoon of sugar and ground cinnamon, and sprinkle over the top.
Pro Tip: You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a jammier, fruitier cake, almost like a buckle, but you can always opt to use less.
- Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack for at least 30 minutes.
- Slice into wedges and serve warm or at room temperature with whipped cream, vanilla ice cream or on its own. The cake is also excellent served cold after chilling in the fridge overnight.
Tips for NYT plum torte recipe
- Try this torte with a different fruit altogether! It's a forgiving recipe and works well with just about everything, especially other stone fruit like peaches and nectarines.
- You can replace half of the all purpose flour with almond flour for an even denser chewier crumb.
- The beauty of this recipe is in the simplicity of its flavors. You might be tempted to add vanilla extract, almond extract, nuts or different spices, but I promise it's better as is.
Frequently Asked Questions
A torte is a style of cake that is typically made with more eggs and less flour (or no flour at all). Tortes tend to be richer and more dense than a standard cake.
Store this plum torte tightly wrapped in the refrigerator for up to 5 days. You can also freeze it for longer storage - double wrap it in foil then place in a tightly sealed plastic bag and freeze for up to 6 months.
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New York Times Plum Torte
Ingredients
- ½ cup unsalted butter (1 stick) softened
- 1 cup granulated sugar plus 1 tablespoon divided*
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6-12 plums depending size, pitted and halved**
- Juice from ½ lemon
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
- Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
- Add in the eggs, one at a time, making sure each is fully incorporated.
- Mix in the flour, baking powder and salt until just combined.
- Spread the batter into the pan and smooth the top.
- Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
- Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle over the top.
- Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.
Notes
- Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.
- You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a jammier, fruitier cake, almost like a buckle, but you can always opt to use less.
- If you're not using a springform pan, line your cake pan with parchment paper or foil so you can lift it out after baking to make slicing easier.
- Try this torte with a different fruit altogether! It's a forgiving recipe and works well with just about everything, especially other stone fruit like peaches and nectarines.
- You can replace half of the all purpose flour with almond flour for an even denser chewier crumb.
- The beauty of this recipe is in the simplicity of its flavors. You might be tempted to add vanilla extract, almond extract, nuts or different spices, but I promise it's better as is.
Nutrition
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This was soooo good! Thank you for the recipe!
Yay! So glad you loved the recipe. 🙂 Thanks for leaving a review!
Hi Coley,
I have been trying to make items for breakfast with less sugar and fat. I am glad to see that 1/2 cup of sugar can be used instead of 1 cup without sacrificing the desired delicious flavor.
Can less butter be used too or can apple sauce be substituted for a portion of it?
Hi Ann, I wouldn't recommend using less butter for this recipe since I haven't tried it, and it may not turn out with the right texture. That said, you are always welcome to experiment and report back what happens!
Thank you Coley, I appreciate your response and advice!
You're welcome! Let me know if you try it! 🙂
delicious and light. I did cut the sugar by half. I set the timer for 45; mins, but checked at 25 mins and it was done. I guess it varies with each oven. Will definitely make again. Thank you!
Awesome! Thanks so much for leaving a review with your modifications and experience 🙂
I've made this recipe many times, always with plums and it is excellent! This time i dont have plums. If i substitute peaches for plums, should the skin be peeled?
You can peel them if you'd like, but it's not necessary. It's really just a matter of preference whether you prefer the skin or not. Let me know how it is!
One of my favorite ways to use the fruit from our Italian prune tree!!! I always make enough to serve in the future in our freezer!!! Super easy and a real company pleaser for breakfast or dessert.
Amazing! So glad you love the recipe and that you've had success with freezing it. Thanks so much for leaving this review!
This cake was served by a friend today, it was so good that we asked her for the recipe, she shared the recipe and thus this review. It truly is a lovely cake and was thoroughly enjoyed.
Amazing! Thanks so much for taking the time to leave such a lovely review 🙂
I have made this cake several times with plums and once with nectarines and both were excellent. But today I made it with rhubarb. It was really great if you like rhubarb and want something different.
What a great idea! I love rhubarb and will definitely be trying this!
I substitute a 1/4 cup of the flour with almond flour and add a pinch of nutmeg. I also only use 3/4 cup of sugar and mix brown and white sugar. It's better with my alterations.
Thanks for sharing your tips! Glad you loved the recipe!
I've done the exact same! It's excellent!!!!
yay!!
It’s so simple and everyone loves it.
SO glad it was a hit! Thanks for leaving a review!
This was a wonderful recipe! I am not a cake fan, but this was an exception. I can count on one hand with few fingers missing, the number of cakes I have had that were worth baking myself. This was one.
Thats amazing!! So happy to hear. Thanks for leaving a review!
So easy. Just wish I had added even more plums. Though people who mix the butter and sugar by hand have my respect. I used a hand mixer. The recipe was super quick to make. In Geneva, we have a September holiday that we celebrate with plum tarts. This recipe will be my go-to for years to come.
I love that! I want to celebrate a holiday with plum tarts. 🙂 Thanks for taking the time to leave a review, I'm so happy you love the recipe!
This recipe was used by 7- and 9-year-old girls supervised by “an Auntie”. Each decorated the tops of their tortes differently and one reduced the sugar content. A delightful afternoon for all, and a fun dessert after dinner that evening !
That is so adorable!! I love it! I'm so happy to know you all enjoyed making the recipe and eating it too. Thank you so much for taking the time to share! 😀
This is now my favourite go to cake/torte. I made it with blood plums and it was excellent. As I don’t like overly sweet things I cut the sugar down to 3/4 cup. I’ve since made the cake using cooked quince and again, it was delicious
Amazing! The quince sounds really intriguing, I'm going to have to try that!
can you use frozen plums?
Yes! Just make sure you thaw and drain the liquid first.
Absolutely my favourite go to dessert for company!
I'm so glad you love it! Thanks for leaving a review! 🙂
I’m curious if anyone thinks the sugar could be replaced with honey or brown rice syrup?!
I don't see why not! It may affect the overall texture, and won't produce the crunchy crust from the sugar sprinkled on top, but I do think it will still produce a tasty cake. Please report back if you try it! 🙂
I baked it on the longer side but this came out perfectly. So glad I found a recipe to use the larger plums.
I'm so glad you loved it! Thanks for leaving a review! 🙂
I like to add 1 tsp of vanilla to the batter and dust with powdered sugar for presentation. And, a cheeky dollop of whipped cream for guests - delicious!
That sounds wonderful! I love a cheeky dollop of whipped cream!
Love this recipe and have made it several times. Am making it now for a dinner party tomorrow evening. The big question has always been: plum cut side up or cut side down. If we follow the original recipe by Marian Burros, the cut side would be down and, therefore, why the need to put fresh lemon juice onto the skin of the plums?
Great question! I always go cut side down so the juice from the plums can bake into the cake. The lemon juice adds a nice tartness to balance out the sweet, and the liquid helps to form the crunchy, slightly chewy crust. That said, I'm sure you could leave it out and the torte would still turn out lovely. It's a very forgiving recipe. If you try it, please report back!
The best, love it!
SO glad you loved it!
This is, hands down, delicious. It comes together easily and bakes beautifully.
The plums I used were quite juicy, and as such, there was juice everywhere. It didn't keep overnight as a result. As a fruit-baking novice, I'm sure there is something I should have done differently.
Interesting, I've never had that happen. What do you mean by it didn't keep overnight? It got soggy? Perhaps using less fruit would have helped.
I quickly used this recipe and have used Marion Burros recipe before for the Plum Torte. It did not quite work this time. It was tasty but messy and took longer to 'cook'. The ratio of plum to flour was off. Marion used small plums in her version. It is usually noted that other types could be used interchangeably. In my case, it did not translate. My plums were larger, so I used 5 halved and pitted. I used one stick of butter, 2 eggs, and the dry ingredients. The batter was too wet to rise, perhaps because of juicy plums and amount of lemon juice? I baked it longer, but it never reached dense. I wonder what impact a half to 3/4 cup additional flour would have had. * I viewed a different recipe for a similar cake made in a 9-inch springform pan, as mine was, and it called for 1 3/4 cup flour. It is tasty but more like a crumble this time.'
Thanks for taking the time to leave a review. This recipe has the same proportions as the original, so I'm not sure why it didn't turn out well for you this time. The type, ripeness and juiciness of your plums can certainly impact the outcome, and should be adjusted based on preference. As mentioned in the recipe, I prefer mine with a higher ratio of fruit to batter, so I think just using less plums next time might give you better results. 3/4 cups of additional flour is quite a bit, so I don't recommend adding that.
An absolute winner, and my favourite late summer ‘go to’ cake recipe .. Just perfect …
We're so glad you love the recipe, Liz! Thank you so much for your review. 🙂
This is the easiest and most phenomenal cake I think I’ve ever made and I’m not new on this earth by a long shot! I’ve made it with plums, nectarines, and cherries. Frozen pitted cherries, work excellently! And make it way way easier than cutting up all that stone fruit. It also freezes beautifully and I often make two or three recipes at a time. Everyone loves it!
I'm so glad you love the recipe! I'm going to try it with frozen cherries - thanks for the tip!
When using frozen cherries (or any other fruit fir that matter) do we need to thaw them or just use them straight from the freezer?
For cherries and other small fruit, you can use them either frozen or defrosted. If frozen, add a few more minutes to the cook time. If defrosted, be sure to drain the liquid before using.
Has anyone frozen this dish? I have a large amount of plums and would like to make baked goods out of them for Thanksgiving.
Yes, it freezes well. Just let it defrost overnight in the refrigerator before serving.
Absolutely delicious and quite simple, as you said. Will be making this one on repeat!
SO glad it was a hit! Thanks for leaving a review!
This recipe is amazing! Have made it exactly as stated so many times and always a hit! Now that plums are unavailable in store, do you think this could work with pears?
So glad you enjoyed it, and yes it will absolutely work with pears! Just make sure they are ripe.
Very good, I didn't have a 9 inch so I did it in a 10 inch square it took 35 min to cook. I did add a pi ch of nutmeg otherwise unchanged.
So glad you loved the cake! Thanks for leaving a comment!
What would you think about a touch of cardamom instead of cinnamon?
I think it would be lovely! That said, I would significantly reduce the amount called for - don't replace the cinnamon 1 to 1 because cardamom is much stronger and can easily overpower. Try 1/4 teaspoon first and add more if you think it needs it. You can also try mixing the cinnamon with some cardamom which would also be nice! Let me know how it is if you try it!
Have made this a few times. I do half all purpose, flour and half almond flour, both white and brown sugar, reducing total sugar to 3/4 cup. I used cardamom when I did it with plums, Cinnamon when I did it with apples and blueberries. I always add the zest of one lemon to the sugar and butter while creaming. 8 or 9 inch springform pan is perfect. total cook time 42 minutes, rotating in oven after 20. It’s a simple recipe with amazing flavors. The addition of the white sugar and cinnamon and lemon juice before baking is a great idea for an extra taste of sweetness and lemon.
Thank you for leaving such a helpful comment! I love that you add some lemon zest to the batter - I'm going to try that next time!
Could this be made with half 1 - 1 gluten free flour and almond flour ?
Yes that should work!
A perfect brunch side! Easy and delicious. Brought it to a friends house and everyone loved it.
So glad you enjoyed it!
Has anyone froze this? If so, what was it like after?
I have - it freezes pretty well! Just thaw it overnight in the refrigerator.
The plums I have are quite overripe. Will this recipe work?
Sure, as long as they aren't rotten they will work
Amazing!
Whole family loved it 💕💕
Yay! Thanks for leaving a review!
This was so easy and so good!! Made it exactly as written and it was divine!
So happy it worked out well for you!
So easy to make for someone like me that does not identify as a “baker”. I made my batter while keeping an eye on my dinner that was cooking on the stove. Can’t wait to try a variation with almond flour mixed in.
I'm so glad you enjoyed the recipe! Thanks for leaving a review!
Delicious. Buttery and jammy. I used half almond flour, 1/4 all purpose, and 1/4 whole grain spelt. I added a couple drops of almond extract and about half a teaspoon of vanilla. I skipped the cinnamon.
So glad you enjoyed it!
Awesome! I made the recipe exactly as posted and it's a winner! I wish I had watched the video before putting the torte into the oven, I would've packed more plums into the pan. I've got so many plums, tomorrows cake will be better! Thanks so much for posting!
So glad you loved it! More plums definitely don't hurt - you really cant go wrong!
I have made this a few times, always with the suggested almond flour substitution. It's light yet chewy and this time will be served with our homemade vanilla bean ice cream. I think we'll be famous now. 5 🌟 Stars
Woohoo! So happy you loved the recipe!
Can i substitute the butter for oil?
I have never tried it so I'm not sure how it would turn out. If you are looking to try a non-dairy substitute, try vegan butter. Hope this helps!
Plum perfect light dessert for a substantial fall dinner. Made exactly as in recipe.
So happy you loved the recipe!
So delicious! The plums I had were hard and quite tastless so it was a wonderful surprise that the torte was so tasty, It's easy to make and I will be making this again and again.
Fantastic! Glad you enjoyed it, Sheila!
Absolutely delicious and easy to make for such a delicious result. I did add a little vanilla since I love it. But it isn't really needed since its the sweet and sour plums also g with the sugary lemony sweetness with the cinnamon were enough. A keeper
SO happy you loved the recipe!
Amazing recipe! In my wheelhouse of entertainment recipes as well as just cozy, fruity desserts for the fall. Looking forward to using other fruits as suggested, but really love the plums.
It DOES make for a delicious breakfast pastry as well. Thank you!
Yay, glad you liked the recipe!
Hello,
I’d like to retract my comment about the original plum torte . I see that Marian did post her recipe originally. I’m sorry.
Stang
No problem, thanks for letting me know!
As a vegan, I subsituted the two eggs with Bob's Red Mill (powdered) egg subsitute, and Miyokos' Cultutred Cashew butter. The result was incredible.The top of the torte was crunchy and the insides were gooey with a jammy feel. We put a small amount of cold almond milk in our bowl and placed a warm slice of the torte on top. Incredible!
So glad you loved the recipe, Angela, and were able to make it work with vegan substitutes! Thanks for letting me know about them. 🙂
I am not a baker.... when you say to sift in the flour, do you need to use an actual sifter?
Hi Emily - thanks for your question! The sifting is actually not a necessary step, you don't have to worry about it. Just add the dry ingredients and mix to combine - I edited the recipe to say this, thanks to your question. I hope you give this recipe a try, it's very forgiving and perfect for a non-baker. 🙂 Let me know if you give it a try!
A simple but super wonderful Plum Torte! The whole family loved it! Thank you for the recipe!
So glad you enjoyed it!
This Iconic recipe sure is fun to make and to read comments from several sources about Marion Burrows! It is delicious even with ;ess sugar than the original, I might try it with 2/3 of a cup of sugar.I used 2 larger plums, cut into8ths. Will add a few more the next time with this beautiful black plum that I like and is available!
So happy you love the recipe! I have made it with all different types of plums and the black plums are my favorite so far. 🙂
I made this with red plums in less than 10 min for my friend's cafe. I had all the ingredients out and she gave me a bag of plums, I found this recipe and viola! Plum Torte. I went home and decided to make one with peaches I had on hand, subbed some almond flour, added almond extract and toasted sliced almonds on top, delicious! So easy and versatile! The Plum Torte at the cafe flew out the door and my Peach didn't last more than 2 days. I will be making this cake forever, just changing up the fruit.
SO happy to hear that, Peg! Thanks for such a nice comment!
Soooo easy !!!! soooo good
SO glad you enjoyed it!
I made a similar cake just yesterday and it was really tasty. It's my favourite fruitcake :~>
If you don't make 2x or 3x recipe, you'll regret it, that's how good it tastes.
So glad you loved it!
Loved this! Used black plums and King Arthur Gluten Free Measure for Measure flour. Was wonderful warm with ice cream and cold from the fridge. I will put some foil around the bottom of my springform pan next time as mine leaked a little.
SO glad it was a hit!
Just a quick question! Can I use frozen plums and if so, shall I defrost first (they do go mushy)? This torte could be the solution to my packed freezer! Thanks in advance
I have not tried it with frozen plums, but I'm sure they would work. I would defrost them first, at least slightly, as they cake might not bake up correctly if they're still frozen. Please report back if you try!
I have the same question! Did you try it with frozen plums?
I haven't tried it with frozen plums, but I do think it should work. Let the plums defrost first. Let me know how it turns out!
I still have the yellowed NYT clipping from 1982 and I can't tell you how many times I've made this over the years. It's always a winner! Never had the courage to try fruits other than plums. Why mess with perfection?
I love that! And I agree - other fruits are nice but plums are definitely the best. 🙂
This recipe is just delicious! I usually can’t stand when people change the recipe, but I have to say, if anyone wants to know, 1/2 c. brown sugar, 1/2c. white granulated sugar is delicious, and I’ve made this twice in the last week. Half plums and half blueberries is so tasty also! Thank you so very much for a wonderful recipe!
SO glad you love the recipe!
This cake is beautiful! The crumb is so soft and melts.
I made 1 1/2 dose and baked it in a square pan 23x23cm lined with paper. Took an hour almost to the dot.
. I reduced the sugar by 1/3, added 1/4tsp of almond essence to the batter along with the vanilla and juice of 1 lemon.
The crumb is so tender and light. It is about 3-4cm tall once baked so lots of cake at the bottom.
Lining the plums in lines made it easy to cut very neatly..
Have saved this recipe to use with other fruits.
Glad you enjoyed it!
Can I make this the day ahead to serve on Thanksgiving. Should I refrigerate and let it come to room temperature or just cover it and leave it on the counter overnight.
Yes, absolutely! I would definitely refrigerate it and either let it come to room temperature or serve it cold (I LOVE the texture when it's straight from the fridge!)
Looks absolutely amazing! 😋
Do you think I can substitute butter with oil?
I haven't tried it so I'm not entirely sure. If you try, let me know how it works out!
Came out perfect
So glad!
Top notch recipe! I added a teaspoon of vanilla powder and a half teaspoon of cardamom. This recipe is much better than you describe! Mine came out like a magazine photo and tasted even better. Teaching my granddaughter cooking lessons. I still have a bunch of plumbs left. This will be a good recipe.for her to learn because it is failsafe and delicious and will instill confidence. Bless you for sharing this! It is a keeper!
So glad you enjoyed it!
thank you for sharing this simple recipe. it looks amazing. any tips on how to pit plums easily? your video shows you just cutting and pulling them apart, but that does not work for me!
Great question! In my experience, sometimes they're easy to pit and sometimes it's near impossible. I've found that it tends to be easier when the fruit is ripe, but not mushy or bruised. If it's bruised and mushy, the fruit is too soft to grip, and if it's not ripe enough the pit will not release. If this is the case I just cut around the pit. I hope this helps!
My favourite for when I need a dessert! Always turns out. No alternations needed.
So glad you love the recipe!
So easy and delicious! A make again for sure!!!
So glad you enjoyed!
i used 1/2 garbanzo flour and it is perfect (for the person wondering about almond flour/ gluten) and italian plums- so good!
Thanks for the tip about flour! Great to know!
I have three different types of plum trees in my orchard. This is by far the BEST and EASIEST recipe. Thank goodness I ran across this recipe so that those plums don’t go to waste. All of my friends and coworkers love plum season! It’s only me and the husband here so I make these tortes and dole them out like Christmas presents!
So glad you love it, Heidi!
Could I substitute almond flour for half of the flour?
I haven't tried it, but think it could work. let me know if you give it a try!
DELISH!
Substituted fresh peaches and blueberries!
Eat warm...YUM!
Thank you for a "keeper"!
So glad you enjoyed!
Hello,
This sounds great.
I would like to make but not sure whether I have to put something in the baking thing (mine is made od glass) in order not to stick. Thank you
It won't hurt to give the pan a smear of butter before adding the batter
Can you tell me how you altered the recipe for blueberries?
Simply replace the plums with a cup or two of blueberries depending on how fruity you want it to be. This is a very forgiving recipe!
I made this last week, and it was delicious! My husband doesn’t particularly like sweets, but he gobbled it up. I now have plans to make this with different fruits. We shall see. It was very easy, but tastes like you are a pastry chef. Definitely my new favorite.
So glad you both loved it!!
Went together really easy! I used both red and purple plums. I remember this from my childhood and it tastes as wonderful as I remember
So glad you enjoyed!
I wonder if using brown sugar will give it a richer taste or half brown half white?
I haven't tried it, so I can't say for sure. Personally I think this recipe is perfect as it is!
Do you peel the plums before putting them in the cake batter and making them.
nope! just remove the pits 🙂
Absolutely delicious. I made it with a good amount of plums the first time around and tripled the recipe to put in a 13 x 15 Pyrex dish. It came out amazing. Then I tried this recipe with coconut sugar instead of cane sugar and loaded it this time with plums. It tasted great but i think it was way better with cane sugar for some reason. This simple recipe is a winner hands down. Thank you for sharing.
plum in the belly button... too funny!!! Thanks for a great quality video that’s worth watching and stands out amongst the sea of boring , shot the same way, food videos. Your video is instructional, elegant, funny, and has personality. Great job!!
Thanks for such a kind comment! I'm so glad you enjoyed the video. Hope you love the recipe!
What would you recommend in the absence of a spring form pan?
Just use a regular cake pan or even a pie plate. It may be a little harder to get that first slice out, but it will taste just as delicious. 🙂
I am so disappointed, l made this recipe today using the X2 method, put the cake in the oven and found a whole cup of sugar left out, l read the recipe again and again, definately says 2 cups in ingredients but only one in method 🙁
I'm really sorry to hear this didn't work out for you. The 2x feature on the recipe card is an automated function, so unfortunately it will only double the ingredients in the ingredient list and not in the directions, so that needs to be taken into account when making the recipe.
Hi There! Can I freeze this plum torte with good results?
Thank you!
hey! I've never tried freezing it (we always eat it too fast!), but I think it's worth a shot. If you do, please report back!
I usually make two, eat one and freeze the other.....with excellent results.
Wonderful! Thanks for the review, Ginny!
That's funny! In the original recipe printed in the NYT in 1982 (I still have the clipping), the author, Marian Burros told the story of how she had several in her freezer, but someone house-sitting for her devoured them all!
Why would you freez?? Just eat it!!!
Dear Coley,
greetings from Ukraine!
Thank you so much for this recipe. I`ve done it for countless times. My family and friends are fan of that!
The best is with plums or with apricots. But I also experimented with apples, peaches and oranges.
The result is always awesome!
Thank you so much!
As you grow beetroots maybe one day you`ll cook
our traditional meal - Borshch 🙂
https://www.1843magazine.com/food-drink/the-world-in-a-dish/the-story-of-borscht
I`ll be glad to share my granny recipe 🙂
Best regards from Ukraine,
Alex..
Thank you for the comment! I bet apricots would be wonderful in this recipe. I'm going to try it once they come back into season! I would also love to try your recipe for Borscht! Please do send it along 😉
I have used this recipe many times and it always comes out very well. I’m just a little confused about doubling or trebling the quantities. Do the pan size and the cooking temperature remain the same! Would that work?
Thanks for the comment! Yes, if doubling or tripling the recipe you will need to use a bigger pan. A 9"x13" pan will work for doubling, but for tripling I recommend baking in separate pans. The temperature will remain the same but the cooking time may take slightly longer. It's done when a toothpick inserted into the center comes out clean. Hope this helps!
Mmm this looks delicious! Thanks for sharing.
Yes! I made this deliciousness this morning and my friend, Leo and I had so e after lunch and we both agree that it is amazingly decadent!
Glad to hear you enjoyed it!