If you’re looking for a dessert that captures the perfect balance of tart fruit and tender cake, look no further than The New York Times Plum Torte Recipe. It’s a timeless classic that showcases ripe plums nestled atop a buttery, tender cake base, dusted with cinnamon sugar to give that irresistible aroma and a slight crunch. This recipe is wonderfully straightforward yet so impressive when served. Whether you’re baking for family, friends, or a special occasion, this plum torte brings warmth, comfort, and a touch of elegance to your table. I can’t wait to share all the juicy details on how to make this gem!
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is your first step to creating The New York Times Plum Torte Recipe. Each one plays a key role — from the richness of unsalted butter to the fragrant warmth of cinnamon, and of course, the star plums that brighten the flavor and color beautifully.
- Unsalted butter (½ cup): Softened to help create a tender, moist cake texture while controlling salt content.
- Granulated sugar (1 cup plus 1 tablespoon): Sweetens the batter and adds a sparkling, crunchy topping when mixed with cinnamon.
- Large eggs (2): Bind the batter and contribute to its light, fluffy structure.
- All-purpose flour (1 cup): The base of the cake, offering structure and balance.
- Baking powder (1 teaspoon): Helps the cake rise to a perfect golden brown.
- Salt (¼ teaspoon): Enhances all the sweet and buttery flavors just right.
- Plums (6–12, pitted and halved): The star ingredient; their juicy tartness elevates the entire torte.
- Lemon juice (from ½ lemon): Brightens the fruit’s flavor and prevents browning.
- Ground cinnamon (1 teaspoon): Adds comforting spice that complements the plums beautifully.
How to Make The New York Times Plum Torte Recipe
Step 1: Prepare the pan and oven
First things first, preheat your oven to 350°F (175°C) and get your 9-inch springform pan ready by buttering it thoroughly. This ensures the cake will release easily after baking, which is crucial for that perfect presentation.
Step 2: Make the batter
In a medium bowl, cream the softened butter together with 1 cup of granulated sugar until the mixture is light and fluffy — this usually takes about 3 to 5 minutes of vigorous mixing. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next; this helps keep the batter stable and airy. Then, gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix, so the cake stays tender and not dense.
Step 3: Assemble the torte
Spread the batter evenly in your prepared pan, smoothing the top gently with a spatula. Arrange the halved plums cut-side down on top of the batter, pressing them lightly so they sink in just a bit. Then, squeeze the juice from half a lemon over the fruit — this brightens the luscious plum flavor and keeps the fruit looking vibrant. Finally, mix the remaining tablespoon of sugar with the cinnamon and sprinkle the cinnamon sugar evenly on top for that inviting aroma and slight crunch.
Step 4: Bake
Place your torte in the oven and bake for 45 to 60 minutes. You’re aiming for a beautiful golden brown top and a center that passes the toothpick test — when inserted, it should come out clean or with just a few moist crumbs. Keep an eye on the plums; their juices and the cinnamon sugar will bubble up to create a mouthwatering glaze.
Step 5: Cool and serve
Once baked, move the torte to a wire rack and let it cool for at least 30 minutes. This not only helps it set properly but also makes slicing cleaner and easier. One of the best things about The New York Times Plum Torte Recipe is its versatility — serve it warm for a cozy treat, at room temperature for a casual gathering, or chilled after refrigerating overnight for a refreshing twist.
How to Serve The New York Times Plum Torte Recipe
Garnishes
Simple garnishes often make the biggest impact. A dusting of powdered sugar adds an elegant snow-kissed look, while a dollop of whipped cream or a scoop of vanilla ice cream adds indulgent creaminess that pairs beautifully with the cinnamon and plums. Fresh mint leaves can also add a pop of color and a refreshing note.
Side Dishes
This torte shines on its own but pairs wonderfully with a cup of hot tea or coffee for afternoon enjoyment. For a more substantial dessert spread, fresh fruit salad with citrus or a lightly spiced compote complements the sweet-and-tart profile.
Creative Ways to Present
Try serving individual slices on rustic wooden boards for a farmhouse feel, or stack slices with layers of whipped mascarpone and plum compote for an unexpected layered dessert twist. You can also experiment by using different plum varieties for varied color and taste — each offering a unique spin on the classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover torte keeps beautifully when stored in an airtight container at room temperature for up to two days. To maintain freshness longer, refrigerate and cover tightly; it should last around four to five days without losing flavor or texture.
Freezing
If you want to prepare in advance or save some for later indulgence, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen torte can be stored for up to two months, so you have a delicious dessert ready anytime you need it.
Reheating
To bring back that warm, fresh-baked feeling, reheat slices in a preheated oven at 300°F for 10-15 minutes or briefly microwave for 20-30 seconds. This revives the softness and accentuates the plum’s juiciness, making it feel like you just baked it.
FAQs
Can I use other fruits instead of plums?
Absolutely! While plums are the star in The New York Times Plum Torte Recipe, you can swap them for other stone fruits like peaches or nectarines for a similar juicy, tart-sweet effect. Just make sure to adjust quantities based on fruit size.
Do I need a springform pan or can I use a regular cake pan?
A springform pan is ideal because it makes removing the torte easier without damaging the delicate crust, but a well-buttered and floured regular cake pan can work as well. Just be extra gentle when unmolding.
Is this recipe gluten-free or can it be adapted?
The original recipe uses all-purpose flour, but you can substitute a gluten-free flour blend in a 1:1 ratio. Keep in mind texture might differ slightly, but the flavor remains wonderful.
How ripe should the plums be?
Choose plums that are ripe but still firm. They should have a nice color and yield slightly when pressed but not be overly soft or mushy, to avoid excess liquid during baking.
Can I make this torte vegan?
To veganize The New York Times Plum Torte Recipe, replace butter with a plant-based alternative, use flax eggs or a similar egg substitute, and ensure your sugar is vegan-friendly. This will produce a slightly different texture but still a delicious result.
Final Thoughts
There’s something truly special about The New York Times Plum Torte Recipe — it’s one of those desserts that feels like a warm hug from the inside out. Easy to pull together, stunning to serve, and endlessly satisfying to eat, it’s one recipe you’ll keep coming back to. So grab those plums and get baking; trust me, your taste buds and guests will thank you!
Print
The New York Times Plum Torte Recipe
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic New York Times Plum Torte that combines a buttery, tender cake base with sweet, juicy plums topped with cinnamon sugar. This simple yet elegant dessert highlights the seasonal fruit and offers a delightful balance of tart and sweet flavors perfect for any occasion.
Ingredients
For the Cake Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Plum Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C) and generously butter a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next to create a smooth batter. Gently fold in the flour, baking powder, and salt until just combined, taking care not to overmix.
- Assemble the torte: Spread the batter evenly into the prepared pan. Arrange the pitted and halved plums cut-side down on top of the batter, pressing them gently in. Drizzle the lemon juice over the fruit to add brightness and prevent browning. Mix the remaining tablespoon of sugar with the ground cinnamon and sprinkle this mixture evenly over the plums.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes. The torte is done when it turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the torte from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This dessert can be served warm, at room temperature, or chilled if refrigerated overnight, offering versatile serving options.
Notes
- Adjust the number of plums based on their size and your preference for topping coverage.
- Using a springform pan makes it easier to remove the delicate torte without breaking it.
- For an added flavor dimension, you can sprinkle a little powdered sugar on top before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- This torte pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
