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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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!
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! 😀
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!