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Plum torte on a colorful plate.
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5 from 3 votes

Plum Torte (NYT Original Recipe)

A timeless, buttery plum torte with a soft crumb and jammy fruit topping. It’s simple, elegant, and exactly the kind of cake I make when summer starts to fade into fall. The plums bake into the batter, creating pockets of sweet-tart flavor in every bite.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian/ French
Keyword: plum cake, plum torte
Servings: 8 servings
Author: Elena Davis

Ingredients

  • ¾ to 1 cup granulated sugar adjust depending on plum sweetness
  • ½ cup unsalted butter softened
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • Pinch of salt optional
  • 2 large eggs
  • 12 purple plums pitted and halved (about 24 halves)

For the topping:

  • 1-2 tablespoons turbinado sugar or regular sugar
  • 1 teaspoon fresh lemon juice
  • ½-1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F (175°C). Lightly grease an 8–9 inch springform pan.
  • Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and mix until smooth.
  • Add dry ingredients: Stir in flour, baking powder, and salt. Mix just until combined. The batter will be thick.
  • Assemble the cake: Spread the batter evenly into the prepared pan. Arrange the plum halves on top, skin-side up, pressing them gently into the batter.
  • Add topping: Sprinkle with sugar, drizzle lightly with lemon juice, and finish with cinnamon.
  • Bake for about 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool and serve: Let cool slightly before slicing. Serve warm or at room temperature. Serve with vanilla ice cream, if desired.

Notes

Tips from Elena
  • Use ripe but firm plums so they hold their shape while baking
  • Don’t overmix the batter - keep it tender
  • Adjust sugar based on how sweet or tart your fruit is
  • A springform pan makes removal easy, but a standard cake pan works too
Storage
  • Store covered at room temperature for 1 day or refrigerate up to 4 days
  • Freeze slices up to 2 months, then reheat at 300°F until warmed through
 
Recipe adapted from: New York Times

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 71mg | Potassium: 193mg | Fiber: 2g | Sugar: 35g | Vitamin A: 757IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
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