If you are searching for a dessert that combines the rustic charm of fruit with a perfectly tender crumb, look no further than The New York Times Plum Torte Recipe. This delightful cake brings together juicy, ripe plums nestled atop a buttery, light batter that bakes to a golden perfection. It’s a wonderful way to celebrate the seasonal sweetness of plums, with just a touch of cinnamon and lemon to brighten every bite. Whether you’re baking for a family gathering or craving a comforting treat with your afternoon tea, this torte is guaranteed to impress and become a beloved favorite.
Ingredients You’ll Need
The beauty of The New York Times Plum Torte Recipe lies in its simplicity, using just a handful of everyday ingredients that each play a crucial role. From the rich butter that ensures a tender crumb to the tart lemon juice that balances the sweetness of the plums, every component is essential for creating the perfect harmony of flavors and textures.
- ½ cup unsalted butter (1 stick), softened: Provides a rich, creamy base and keeps the torte moist.
- 1 cup granulated sugar + 1 tablespoon for topping: Sweetens the batter and adds a delightful caramelized crunch when sprinkled on top.
- 2 large eggs: Bind the ingredients and add structure to the cake.
- 1 cup all-purpose flour: Gives body to the batter for a light yet sturdy texture.
- 1 teaspoon baking powder: Helps the torte rise just enough to be tender without being dense.
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness.
- 6–12 plums, pitted and halved: These juicy fruits are the star of the dish and add a burst of natural sweetness and color.
- Juice of ½ lemon: Adds a fresh, zesty contrast that lifts the richness of the cake.
- 1 teaspoon ground cinnamon: Provides a warm, aromatic note that complements 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 your torte will bake evenly from the moment it goes in. Butter a 9-inch springform pan thoroughly, which prevents sticking and makes it easy to release the delicate cake once baked.
Step 2: Make the batter
In a medium mixing bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy—this aerates the batter, giving your torte a soft texture. Add the eggs one by one, fully incorporating each before adding the next to ensure a smooth, cohesive batter. Gently fold in the flour, baking powder, and salt just until combined; overmixing can lead to a tough cake, so be delicate here.
Step 3: Assemble the torte
Spread the batter evenly into your prepared pan. Arrange the halved plums on top, cut-side down, pressing them in a bit to nestle them into the batter. Drizzle the lemon juice over the fruit to brighten and balance their natural sweetness. Finally, mix the remaining tablespoon of sugar with the cinnamon and sprinkle this fragrant topping over the torte for a lovely finish.
Step 4: Bake
Bake your torte for 45 to 60 minutes, keeping an eye out for a golden-brown top. The torte is done when a toothpick inserted into the center comes out clean. The sugar and cinnamon crust will create a beautiful caramelized surface that complements the tender cake beneath.
Step 5: Cool and serve
Once baked, allow the torte to cool on a rack for at least 30 minutes. This resting time helps the cake set perfectly and makes it easier to slice. Serve warm for a comforting dessert, at room temperature for casual sweetness, or chilled after refrigerating overnight for a refreshing treat.
How to Serve The New York Times Plum Torte Recipe
Garnishes
To take your torte to the next level, consider garnishing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted almonds or a light dusting of powdered sugar adds elegance and texture. Fresh mint leaves bring a pop of color and fresh aroma that contrasts beautifully with the warm cinnamon.
Side Dishes
The simple sweetness of The New York Times Plum Torte Recipe pairs wonderfully with a cup of strong coffee or a glass of lightly chilled dessert wine. For a more substantial pairing, serve it alongside yogurt or crème fraîche to add a creamy tang that complements the fruity depth of the torte.
Creative Ways to Present
For a rustic, inviting look, serve the torte directly from the springform pan with a wooden serving board and linen napkins. Alternatively, slice the torte into small squares and present them on a dessert platter as bite-sized treats at your next gathering. Adding edible flowers or plum slices around the dish creates a stunning visual presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
The New York Times Plum Torte Recipe keeps well covered at room temperature for up to two days, maintaining its moist texture. For longer storage, cover it tightly with plastic wrap and refrigerate to keep fresh for up to five days without losing flavor.
Freezing
If you want to save your torte for another day, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to two months. Thaw overnight in the fridge before serving to preserve its delicate texture and fresh plum flavor.
Reheating
To enjoy the torte warm, reheat slices in a low-temperature oven (about 300°F or 150°C) for 10 to 15 minutes. Avoid microwaving, as it can make the cake soggy. A gentle reheating revives the aroma of cinnamon and the lush juiciness of the plums, almost like freshly baked.
FAQs
Can I use other fruits instead of plums?
Absolutely! While this recipe shines with plums, you can try peaches, nectarines, or apricots for a similar juicy effect. Just make sure the fruit is ripe and slightly firm to hold up during baking.
Do I need a springform pan?
Using a springform pan is ideal because it makes removing the delicate torte easier without damaging the edges. However, a well-buttered and parchment-lined regular cake pan can also work if that’s what you have on hand.
Is this torte gluten-free?
The traditional recipe uses all-purpose flour, so it is not gluten-free. But you can experiment with gluten-free flour blends that swap cup-for-cup with regular flour, just keep in mind the texture might vary slightly.
How ripe should the plums be?
Look for plums that are ripe but still firm. Overripe plums may release too much juice and make the batter soggy, while underripe ones won’t offer the full flavor and sweetness needed.
Can I make this torte vegan?
To veganize the recipe, substitute the butter with a plant-based alternative and use flax eggs or another egg replacer. Keep in mind the texture might differ, but the essence of The New York Times Plum Torte Recipe remains delicious.
Final Thoughts
There is something truly special about The New York Times Plum Torte Recipe that captures the heart of seasonal baking. Its simplicity allows the natural beauty of the plums to shine, making it an inviting dessert for any occasion. If you haven’t tried this recipe yet, I warmly encourage you to bake it soon—each slice is a little celebration of warmth, flavor, and homey comfort you will want to return to again and again.
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
- Diet: Vegetarian
Description
This classic New York Times Plum Torte is a moist, buttery cake topped with sweet and tangy plums, enhanced by a hint of cinnamon and lemon juice. The torte features a tender crumb with a beautifully caramelized fruit layer on top, making it a perfect dessert for any season.
Ingredients
Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 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 tablespoon granulated sugar (for topping)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). 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 granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Gently fold in the all-purpose flour, baking powder, and salt just until combined, taking care not to overmix.
- Assemble the torte: Spread the batter evenly into the prepared springform pan. Arrange the halved plums cut-side down on top of the batter, gently pressing them into the surface. Drizzle the juice of half a lemon over the plums. In a small bowl, combine 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon and sprinkle this mixture evenly over the fruit.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes, or until the torte is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the torte from the oven and let it cool on a wire rack for at least 30 minutes before removing from the springform pan. Serve warm, at room temperature, or chilled after refrigerating overnight for a firmer texture.
Notes
- You can adjust the number of plums depending on their size to cover the batter adequately.
- Using a springform pan makes it easier to release the torte without damaging its delicate edges.
- For added flavor, you can sprinkle a little powdered sugar on top before serving.
- The torte keeps well in the refrigerator for up to 3 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
