The New York Times Plum Torte
The New York Times plum torte is an iconic recipe that's incredibly easy to make and is a perfect way to use up beautiful in season summer plums. It's dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.
This plum torte recipe by Marian Burros was first printed in The New York Times in October of 1982 and continued to run every single September for the remainder of the decade. People were upset - so the Times printed it one last time and later included it in the Essential New York Times Cook Book by Amanda Hesser.
It 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 completely addictive. It's elegant enough to serve to company but easy enough for a weeknight.
It's also an extremely versatile recipe. No plums? Make it with literally any other kind of fruit that's in season. I even developed a version of this torte with ground cherries.
For more dessert recipes, try my homemade strawberry cake, roasted strawberry rhubarb shortcakes, or homemade berry clafoutis.
Why This Recipe Works
- Easy, beginner friendly recipe - anyone can make this.
- Made in one bowl, no electric mixer needed.
- Simple ingredients, simple measurements.
- Adaptable with any other fruit.
Ingredient Notes
Plums - The original New York Times recipe from Marian Burros calls for using small Italian plums (also called 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 Success
- 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.
FAQs
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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The New York Times Famous Plum Torte (Video!)
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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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!