New York Times Plum Torte Recipe

This weekend I gathered a bountiful harvest from our neighbors orchard. These gorgeous plums were part of the loot. I went straight for the NYT Cooking Original Plum Torte recipe by Marian Burros, printed in 1983. It’s buttery and rich, as well as tangy and juicy. Summer is leaving. Fall is coming.

This is a perfect marriage of the two. I’m one who can’t let go of the long, sunny summer days. Somehow, this plum torte makes me feel a little better about the transition. This recipe is from the cooking website.

Recipe Ingredients

Each ingredient plays a key role in creating the delightful balance of flavors and textures in this classic plum torte dessert. See the recipe card for measurements. 

• Granulated Sugar: Adds sweetness to the torte and helps to create a tender crumb.

• Unsalted Butter: Provides richness and moisture to the cake, contributing to its soft texture.

• All-Purpose Flour: The base of the torte, giving it structure and a delicate crumb.

• Baking Powder: A leavening agent that helps the torte rise, making it light and airy.

• Salt: Enhances the flavors of the other ingredients and balances the sweetness.

• Eggs: Bind the ingredients together and add richness, moisture, and structure.

• Purple Italian Plums: The star of the torte, these small, sweet-tart plums soften and become jammy as they bake, creating a beautiful contrast with the cake.

• Ground Cinnamon: Adds a warm, spicy note that complements the sweetness of the plums.

• Granulated Sugar (for topping): A small amount is sprinkled on top of the plums before baking, helping to caramelize the fruit and add a slight crunch.

• Lemon Juice (optional): A touch of acidity that can be drizzled over the plums to enhance their natural flavor and add a bit of brightness to the torte.

How to Make NYT Plum Torte

Here’s how to make this recipe step-by-step. See the recipe card for a printable version.

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.

• Cream the sugar and butter together in a large bowl using an electric mixer until light and fluffy.

• Add the eggs one at a time, beating well after each addition.

• Sift the flour, baking powder, and salt into the creamed mixture. Mix until just combined, making sure not to overbeat.

• Spread the batter evenly into the prepared springform pan. It will be a fairly thick batter, so you may need to use a spatula to spread it out evenly.

• Arrange the plum halves skin side up on top of the batter, covering the entire surface. The batter will rise up around the plums as it bakes.

• Mix the cinnamon and 1 tablespoon of sugar together, and sprinkle over the top of the plums. If you like, you can also sprinkle a little lemon juice over the plums for added flavor.

• Bake for 40-50 minutes, or until a toothpick inserted into the center of the torte comes out clean and the top is golden brown.

• Cool the torte in the pan for about 10 minutes, then carefully remove the sides of the springform pan.

• Serve warm or at room temperature, perhaps with a whipped cream dollop or vanilla ice cream scoop.

Top Tips

These tips will help you achieve a beautiful, delicious torte that will impress your family nd guests!

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps create a smoother batter and better texture.

• Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can result in a dense torte instead of a light and tender one.

• Arrange Plums Tightly: Place the plum halves close together, almost covering the entire surface of the batter. As the torte bakes, the batter will rise around the fruit, creating a beautiful mosaic-like effect.

• Choose Ripe Plums: Use plums that are ripe but still firm. Overripe plums may release too much juice and make the torte soggy.

• Cinnamon-Sugar Topping: Don’t skip the cinnamon-sugar sprinkle on top. It adds a lovely caramelized crust that enhances the overall flavor of the torte.

• Cool Slightly Before Removing: Let the torte cool in the pan for about 10 minutes before removing the sides of the springform pan. This helps the cake set and prevents it from falling apart.

• Versatility with Fruit: Feel free to experiment with other fruits like peaches, apricots, or berries. Just keep in mind that different fruits may alter the baking time slightly.

• Freezing for Later: This torte freezes well. Wrap it tightly in plastic wrap and aluminum foil to keep it fresh. Thaw it at room temperature for a quick and delicious dessert whenever you need one.