If you’re craving a dessert that perfectly balances sweet tartness with buttery richness, look no further than The New York Times Plum Torte Recipe. This jewel-toned cake features luscious plums nestled atop a tender, cinnamon-kissed batter, resulting in a rustic yet elegant treat that feels like a warm hug on a plate. It’s a simple recipe but packs a serious flavor punch, making it a cherished favorite for both casual family dinners and impressive gatherings alike.
Ingredients You’ll Need
Each ingredient in The New York Times Plum Torte Recipe plays a crucial role, from creating the buttery base to adding that burst of fruity freshness. The collection is straightforward, but together they make magic happen in your oven and on your taste buds.
- Unsalted butter (½ cup): Softened for creaming, it lends richness and moisture for a tender cake texture.
- Granulated sugar (1 cup plus 1 tablespoon): Used in the batter for sweetness and sprinkled atop with cinnamon to create a caramelized crust.
- Large eggs (2): They bind the batter while adding lightness and structure.
- All-purpose flour (1 cup): The foundation of the cake, providing structure without heaviness.
- Baking powder (1 teaspoon): Helps the torte rise gently to a fluffy finish.
- Salt (¼ teaspoon): Balances flavors and enhances sweetness.
- Plums (6–12, pitted and halved): The star ingredient—juicy, tart, and beautifully colorful, they crown the cake with their vibrant presence.
- Lemon juice (Juice of ½ lemon): Brightens the fruit topping and prevents the plums from browning.
- Ground cinnamon (1 teaspoon): Adds warm spice that complements the plums perfectly.
How to Make The New York Times Plum Torte Recipe
Step 1: Prepare the pan and oven
Begin by preheating your oven to 350°F (175°C) and generously buttering a 9-inch springform pan. This ensures that your torte will release easily and bake evenly, which is essential for those perfectly golden edges.
Step 2: Make the batter
In a medium bowl, cream together the softened butter and 1 cup of sugar until the mixture turns light and fluffy—a crucial step that traps air and gives your torte its delicate crumb. Then, add the eggs one at a time, beating well after each addition to fully incorporate their moisture and help the batter become silky smooth. Carefully fold in the flour, baking powder, and salt just until combined; do not overmix, or your cake could become tough.
Step 3: Assemble the torte
Spread the batter evenly in your prepared springform pan, creating a smooth surface that will soon be dotted with juicy plums. Arrange the halved plums cut-side down atop the batter, pressing them gently to sink slightly into the mixture—this ensures every slice has a perfect fruit-to-cake ratio. Squeeze the lemon juice over the plums to add brightness and prevent them from oxidizing, then combine the remaining tablespoon of sugar with the cinnamon and sprinkle this fragrant mixture evenly over the top.
Step 4: Bake
Place the assembled torte in your preheated oven, baking it for 45 to 60 minutes. You’re looking for a golden-brown top and a cake that springs back slightly to the touch. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs clinging.
Step 5: Cool and serve
Once out of the oven, let your torte cool on a wire rack for at least 30 minutes. This rest time allows the structure to set so your slices won’t fall apart. Whether you enjoy it warm, at room temperature, or even chilled after a night in the fridge, this torte delivers comforting flavors with every bite.
How to Serve The New York Times Plum Torte Recipe
Garnishes
The lovely part about this plum torte is how well it pairs with simple garnishes. A dusting of powdered sugar adds a pretty snowy finish, while a spoonful of whipped cream brings creamy lightness that balances the tart plums beautifully. Fresh mint leaves or a drizzle of honey can add a subtle herbaceous flair or extra sweetness, depending on your mood.
Side Dishes
Though delightful on its own, The New York Times Plum Torte Recipe pairs spectacularly with a scoop of vanilla ice cream or a dollop of crème fraîche, which adds a cool and tangy contrast. A side of espresso or a cup of hot tea complements the spice notes and makes for a cozy afternoon treat or after-dinner indulgence.
Creative Ways to Present
For gatherings or special occasions, serve the torte on a rustic wooden board or a vibrant ceramic platter to enhance its homey charm. You can slice it into wedges or present it as small squares for a bite-sized dessert buffet. For a seasonal twist, crown the torte with edible flowers or sprinkle toasted almonds for a pleasant crunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover plum torte in an airtight container at room temperature for up to two days or refrigerate for up to four days. Keep it well-covered to prevent the cake from drying out and the fruit topping from losing its luster.
Freezing
This torte also freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
To bring back that freshly baked warmth, reheat slices gently in a microwave for 20 to 30 seconds or in a low-temperature oven for 10 minutes. Avoid overheating to preserve the delicate crumb and juicy plum topping.
FAQs
Can I use other fruits instead of plums?
Absolutely! While the original The New York Times Plum Torte Recipe shines with plums, stone fruits like peaches, nectarines, or even apricots make wonderful substitutions when plums are out of season. Just adjust the quantity based on fruit size and sweetness.
Is the springform pan necessary?
A springform pan is ideal for this recipe because it allows easy removal without damaging the delicate edges. If you don’t have one, a well-buttered and floured regular cake pan will work, but you may need to be extra careful when unmolding.
How ripe should the plums be?
Choose plums that are ripe but still firm to the touch. Overly soft plums may release too much juice and make the torte soggy, while underripe ones won’t offer that full flavor and sweetness.
Can I make the batter ahead of time?
It’s best to prepare and bake the batter immediately to preserve the torte’s texture and rise. Leaving the batter to sit may cause it to lose some of its fluffiness, but if needed, you can refrigerate it briefly before baking.
What’s the best way to pit plums quickly?
Cut the plum in half around the pit and gently twist the halves in opposite directions to separate them. Use your fingers or a small spoon to pry out the pit easily.
The New York Times Plum Torte Recipe
A Timeless Classic to Savor
Every time I make The New York Times Plum Torte Recipe, I’m reminded why it holds a special place in my baking repertoire. It’s approachable yet impressive, and the balance between buttery cake and bright, juicy fruit is unbeatable. Whether you’re a novice baker or a seasoned pro, this recipe invites you to enjoy the magic of seasonal plums in a way that feels both cozy and refined. Give it a try, and I promise it will become one of your favorite desserts to share and savor.
Print
The New York Times Plum Torte Recipe
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This New York Times Plum Torte is a simple yet elegant dessert featuring a tender buttery cake topped with sweet and tangy plum halves. Infused with cinnamon and a hint of lemon juice, this torte offers warm, comforting flavors perfect for any season. The moist cake base beautifully complements the caramelized plums, creating a delightful treat that’s easy to prepare in under an hour.
Ingredients
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
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) and butter a 9-inch springform pan thoroughly to prevent sticking.
- 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, making sure each egg is fully incorporated before adding the next. Gently fold in the flour, baking powder, and salt until just combined to avoid overmixing.
- Assemble the torte: Spread the batter evenly in the prepared springform pan. Arrange the plum halves cut-side down on top of the batter, gently pressing them into the surface. Squeeze the juice of half a lemon evenly over the plums. Combine the remaining tablespoon of sugar with the ground cinnamon and sprinkle this mixture generously over the fruit.
- 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. Serve warm, at room temperature, or chilled if refrigerated overnight for a more set texture.
Notes
- Adjust the number of plums based on their size to cover the batter completely without overcrowding.
- Using ripe but firm plums ensures they hold their shape well during baking.
- For a dairy-free version, substitute butter with a plant-based margarine.
- The lemon juice prevents the plums from oxidizing and adds a bright flavor contrast.
- Allowing the torte to cool completely enhances the flavors and texture.
