If you’re searching for a dessert that perfectly marries simplicity with rustic charm, look no further than The New York Times Plum Torte Recipe. This classic cake shines with juicy plums nestled atop a buttery, tender crumb, dusted with cinnamon sugar for just the right touch of sweetness and spice. It’s the kind of dish that feels both cozy and elegant, great for celebrations or any day you crave something special but not fussy. Once you make this torte, it will no doubt become a cherished staple in your baking repertoire.
Ingredients You’ll Need
The beauty of The New York Times Plum Torte Recipe lies in its uncomplicated ingredients, each carefully chosen to create layers of flavor and texture. These pantry staples come together to form a delightful cake that highlights the fresh plums without overwhelming them.
- Unsalted butter, ½ cup (1 stick), softened: Provides richness and helps create a tender crumb essential to the cake’s texture.
- Granulated sugar, 1 cup plus 1 tablespoon for topping: Sweetens the batter and creates a caramelized finish when combined with cinnamon on top.
- Large eggs, 2: Bind the ingredients and add moisture, helping the cake rise and maintain structure.
- All-purpose flour, 1 cup: The backbone of the cake, offering just enough substance without heaviness.
- Baking powder, 1 teaspoon: Gives the cake a gentle lift for a light texture.
- Salt, ¼ teaspoon: Balances flavors and enhances sweetness.
- Plums, 6–12, pitted and halved: The star ingredient, bringing juicy tartness and beautiful color that bakes into the cake.
- Lemon juice, from ½ a lemon: Adds brightness and helps the plums retain their vibrant color during baking.
- Ground cinnamon, 1 teaspoon: Infuses warmth and a hint of spice, complementing the plums perfectly.
How to Make The New York Times Plum Torte Recipe
Step 1: Prepare the pan and oven
Start by preheating your oven to 350°F (175°C). This ensures that the torte will bake evenly as soon as it goes in. Butter a 9-inch springform pan thoroughly, which will help the cake release smoothly once baked, avoiding any frustrating sticking or crumbling.
Step 2: Make the batter
In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the batter, helping the cake rise beautifully. Next, add the eggs one at a time, mixing well after each until fully combined. Gently fold in the flour, baking powder, and salt, being careful not to overmix. This keeps your torte tender and not dense.
Step 3: Assemble the torte
Spread the batter evenly into your prepared springform pan, making sure to smooth the surface. Then, arrange the plum halves cut-side down on top of the batter. Press them in lightly so they nestle nicely. Drizzle the lemon juice over the fruit to brighten the flavors and prevent browning. Mix the remaining tablespoon of sugar with cinnamon and sprinkle this fragrant topping over the plums, which will caramelize beautifully as it bakes.
Step 4: Bake
Bake the torte in the preheated oven for 45 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The aroma filling your kitchen by this point will be irresistibly inviting.
Step 5: Cool and serve
Allow the torte to cool on a wire rack for at least 30 minutes before removing it from the pan and slicing. It can be enjoyed warm, at room temperature, or even chilled—each variation offers a deliciously different experience.
How to Serve The New York Times Plum Torte Recipe
Garnishes
Simple garnishes elevate the torte beautifully. A dusting of powdered sugar adds elegance, while a dollop of whipped cream or a scoop of vanilla ice cream complements the warm spices and fruit with creamy richness. Fresh mint leaves or a few additional thinly sliced plums can add a pop of color.
Side Dishes
This torte pairs wonderfully with light, refreshing sides such as a crisp green salad or a citrusy sorbet, especially after a heavy meal. For a cozy tea time, serve it alongside a robust cup of black tea or freshly brewed coffee to balance the sweetness.
Creative Ways to Present
For a charming dessert presentation, serve individual slices on pretty plates topped with edible flowers or a swirl of plum compote. You can also cut the torte into bite-sized squares for a stunning dessert platter at parties, letting guests sample this delicious slice of autumn sweetness.
Make Ahead and Storage
Storing Leftovers
The New York Times Plum Torte Recipe keeps beautifully for up to three days when stored in an airtight container at room temperature. Keeping it covered prevents it from drying out and maintains that moist, tender crumb you love.
Freezing
You can freeze the torte wrapped tightly in plastic wrap and then in foil for up to two months. Thaw it overnight in the refrigerator before serving to enjoy its fresh-from-the-oven flavor without any loss in texture or taste.
Reheating
To bring back the torte’s warm, comforting feel, reheat slices gently in a microwave or warm oven for a few minutes. This softens the cake and enhances the aromatic cinnamon and plum flavors dramatically.
FAQs
Can I use other fruits instead of plums?
Absolutely! While this recipe shines with plums, you can experiment with other stone fruits like peaches, nectarines, or apricots. Just remember to adjust baking times slightly based on the juiciness and size of the fruit.
Is it necessary to use a springform pan?
A springform pan is ideal because it allows for easier removal without damaging the delicate torte. However, if you don’t have one, you can use a regular 9-inch cake pan, but be sure to butter and flour it well to prevent sticking.
Can I make The New York Times Plum Torte Recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of your choice. Just ensure it includes xanthan gum for proper structure, and you might need to adjust moisture slightly depending on the blend.
How ripe should the plums be for this recipe?
Choose plums that are ripe but still firm to hold their shape during baking. Overly soft or mushy plums may release too much juice and make the torte soggy.
Can this recipe be doubled for a larger batch?
Yes, doubling the recipe works well, but bake in two separate pans rather than one large pan to ensure even cooking. Also, keep an eye on baking times as they can vary slightly.
Final Thoughts
Making The New York Times Plum Torte Recipe is like inviting a slice of warm, fruity sunshine into your kitchen. It’s straightforward, indulgent, and deeply satisfying—perfect for sharing with loved ones or savoring slowly yourself. Give it a try, and I promise this lovely torte will become one of your favorite go-to desserts for years to come.
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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: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This New York Times Plum Torte is a deliciously simple and rustic cake featuring juicy plums baked into a buttery, cinnamon-sugar batter. Perfect for showcasing seasonal plums, this torte is moist, flavorful, and versatile to serve warm, at room temperature, or chilled.
Ingredients
For the 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 Fruit 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). Butter a 9-inch springform pan to prevent sticking and set it aside.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then gently fold in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
- Assemble the torte: Spread the batter evenly into the prepared springform pan. Arrange the plum halves, cut-side down, on top of the batter, gently pressing them in to ensure they stick. Squeeze the juice of half a lemon over the arranged plums. In a small bowl, mix the remaining 1 tablespoon of sugar with the ground cinnamon and sprinkle this mixture evenly over the top of the fruit.
- Bake: Bake the torte in the preheated oven for 45 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean, without batter clinging to it.
- Cool and serve: Allow the plum torte to cool on a wire rack for at least 30 minutes before slicing. This treat can be enjoyed warm, at room temperature, or chilled after refrigerating it overnight, offering flexibility to suit your preference.
Notes
- The number of plums can be adjusted between 6 to 12 based on their size and your preference for fruit topping thickness.
- Using a springform pan makes it easier to release the torte without damaging its shape.
- For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
