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.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
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
More Favorites from Coley Cooks
This post may contain affiliate links.
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!
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!