Original Plum Torte

Original Plum Torte

8 servings
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to ¾ cup. We give both options below. Here are five ways to adapt the torte.

Ingredients

  • sugar
    ¾ c
  • unsalted butter
    ½ c
  • unbleached flour

    sifted

    1 c
  • baking powder
    1 tsp
  • salt
    1 pinch
  • eggs
    2
  • halves pitted purple plums
    24
  • Sugar

    lemon juice and cinnamon, for topping

Directions

  1. 1

    Heat oven to 350 degrees.

  2. 2

    Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

  3. 3

    Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

  4. 4

    Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Original Plum Torte

Original Plum Torte

8 servings

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About this Recipe

The Enduring Charm of the Original Plum Torte

There are some recipes so beloved, they become an annual tradition – and the Original Plum Torte is undoubtedly one of them. Revered for its simple elegance and seasonal appeal, this easy plum torte recipe graced the pages of The New York Times every September for years, sparking an outpouring of affection when its run was thought to be over. We're thrilled to keep this cherished tradition alive, bringing you this classic plum dessert that perfectly captures the bittersweet transition from late summer to early fall.

What makes this one-bowl plum torte so special? It's a delightful blend of a light, buttery cake and juicy, tart plums that caramelize beautifully as they bake. The purple plums burst with flavor, creating a stunning jewel-toned top layer that is both delicious and visually appealing. It's a vegetarian dessert that feels both comforting and sophisticated, ideal for any occasion.

Making It Your Own

While the original recipe is perfection, there are simple ways to adapt this summer plum torte to your taste:

  • Sugar Content: The original recipe calls for 1 cup of sugar, while a later version reduced it to ¾ cup. Choose based on your preference for sweetness and the tartness of your plums.
  • Spice it Up: A pinch of nutmeg or cardamom alongside the cinnamon can add another layer of warmth.
  • Fruit Variations: While plums are iconic, this recipe is adaptable! Consider using other stone fruits like apricots or peaches for a delightful twist.

This easy plum torte is incredibly versatile. Enjoy it for a special breakfast or elegant brunch, or serve it warm as a show-stopping dessert with a dollop of whipped cream or a scoop of vanilla ice cream. Its freezer-friendly nature also makes it perfect for preparing ahead!

Frequently Asked Questions