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Famous NY Times Plum Cake (Torte)

The famous NY Times Marian Burros plum torte recipe.

Summer plums are delicious on their own. But juicy, ripe plums baked into an easy plum cake tastes even better. This lovely plum cake recipe (plum torte) from the New York Times’s Marian Burros is famous for a reason. Here’s the recipe.

The NY Times Plum Torte Cake Recipe

The Best Plum Cake (Torte) Recipe of All

One of the most all-time popular recipes ever in the New York Times’s collection is the Marian Burros original plum torte recipe in the New York Times.

First published in September 1983, and then every subsequent September thereafter, the annual appearance of the NY Times’s plum cake recipe speaks to both its timelessness, and its success.

ingredients for plum cake - Italian plums, eggs, flour, sugar, vanilla

What’s the Difference: Plum Torte vs. Plum Cake

Wondering what, exactly, is a torte? Definitions vary, but generally, a torte is a short, smallish, usually rich or fancy cake-esque dessert, generally of European origin or inspiration. Food52 did a whole article on it that you can check out. A torte is a cake. But not all cakes are tortes. I know. Hang in there.

For purposes of this recipe, torte and cake can be used interchangeably. This is a smallish, single-layer cake (torte) made from combining a buttery cake batter and fresh seasonal plums.

Call it torte, call it cake. Either way, call it one of the most essential and delicious summer dessert recipes you will make all year.

unbaked nytimes plum torte cake in baking pan with sliced plums

Marian Burros’s Original Plum Torte: Recipe Notes

This plum cake recipe works so well for several reasons. First, the flavor is absolutely delicious. A simple vanilla cake batter bakes around juicy, sweet plums, which bake into sweet, red-purple goodness.

Second, the recipe is flexible. The Times’s version is written as “3/4 cup to 1 cup sugar,” and allows bakers to use an eight-, nine- or 10-inch cake pan. While flexible, I do think that this kind of permissiveness can also be confusing. At least it was to me. Which is best? Which are the right proportions? Will I need the same amount of plums for all the cake pans?

unbaked plum cake in cake pan with plums and cinnamon

Adapting The NY Times’s Plum Cake Recipe

My adapted recipe clarifies some common recipe questions into a clear, more precise recipe to follow. See below.

What Type of Plums to Use? How Many?

The N.Y. Times’s recipe calls for 12 plums.

The type of plum is unspecified, but the author means small Italian plums. If you cannot find Italian plums, you will use about 5 or 6 standard plums. Make sure the plums are ripe for the most flavor.

The NY Times Plum Torte in cake pan

What ingredients are in the NY Times plum cake recipe?

The ingredients are unchanged from the NY Times Marian Burros, except for the addition of vanilla extract, which rounds out the sweetness of the cake batter. You will need:

  • Sugar
  • Unsalted butter
  • All-purpose flour
  • Baking powder
  • Salt
  • Eggs
  • Pitted purple plums
  • Sugar, lemon juice and cinnamon, for topping

What Size Cake Pan to Use

I prefer an 8- or 9-inch cake pan.

I find that a 10-inch pan makes too flat a cake. A smaller cake pan gives a little more height to the cake. You will also only use about five or 6 standard plums or 10 to 12 Italian plums total.

The NY Times Plum Torte Cake Recipe

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The NY Times Plum Torte Cake Recipe

The N.Y. Times Plum Cake (Plum Torte)

One of New York Times's most popular recipes ever -- a sweet, perfect plum cake recipe, originally from Marian Burros, now adapted for your oven.
Prep Time10 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American, european
Keywords:: cake, dessert, easy, plums, summer desserts
Servings: 1 8" or 9" torte
Print Recipe


  • 3/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch kosher salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 5 or 6 ripe plums, pitted and halved, or 12 small, ripe Italian plums


  • Preheat the oven to 350°F. Grease an 8" or 9" springform or cake pan, and grease and line the bottom with a parchment round if using a cake pan.
  • Cream the butter and sugar until light and fluffy. Scrape the bowl. Add the eggs and vanilla and beat until smooth and light. Scrape the bowl again.
  • Add the salt, baking powder, and flour, and mix just until fully combined.
  • Pour the batter into the cake pan. Arrange the plum halves, skin side up, on top of the cake. Feel free to crowd them in there; the cake will rise around them. Dust with a little sugar and the cinnamon.
  • Bake for 35 to 45 minutes, depending on the size of the cake, or until a cake tester comes out clean, and the plums are juicy and bubbling.
  • Let cool before releasing the cake from the springform pan or turning out onto a dish.
    PRO TIP: A springform pan is preferable because the batter is a bit delicate. But if you are turning this cake out from a regular cake pan, never fear. Place a cooling rack directly over the cake pan, then in one swift, meaningful motion, flip the cake onto the rack. Remove the parchment. Then immediately flip it right side up again onto the serving plate.


Marian Burros's easy plum torte recipe, originally featured in the New York Times, is an absolutely essential late-summer dessert. Ms. Burros's original recipe says you can bake this in an 8-, 9-, or 10-inch cake pan. But I prefer an 8-inch or 9-inch pan to give the cake a little more height. Baking times will vary slightly depending on which you choose. 


  • Steve K.

    5 stars
    I’ve made this recipe dozens of times, almost never with plums. I tend to use berries: blackberries, raspberries, blueberries. It also works extremely well with peaches, nectarines and apricots. (I’ve tried them all.) The only thing it does it work well with the strawberries, because strawberries throw off too much moisture. I like the whole idea that, as the cake bakes, the batter rises, the fruit sinks and gets crushed in the middle.
    I typically replace some of the white flour with whole wheat flour and with perhaps 10 or 15% almond meal. I also go 50% 50% with white and light brown sugar.
    It all works. This is an amazingly forgiving recipe. There is a reason why this is perhaps the most popular recipe that the New York Times ever published

  • Hi, can I make this without the plums, and just add a fruit sauce on top? Or do the plums/fruit in the cake effect how the cake sets/bakes? Thanks.

  • Hi. Just for clarification, do you bake it for 45 minutes or 60 minutes. There are two places in the recipe where it says 45 minutes and another says 1 hour. Thanks!


  • Greta Linton

    Would it be possible to use less sugar?

    • Unpeeled

      I think that you could definitely cut things down a bit. Skip the dusting of sugar on top and just dust lightly with plain cinnamon. And I think removing up to 2 tbsp. sugar from the batter quantity would work. I worry that any more than that could make the batter taste too bland. Please let me know what you decide!

  • 5 stars
    I love the dough and will try it with different fruits.!! Thank you!!!

    • Unpeeled

      That’s a great idea! This could be delicious with chopped apples this fall, or berries any time of year. Enjoy, and thanks for writing.

  • Katherine

    5 stars
    Great recipe! I made one and it was so easy I made another with plums and nectarines. I made brown butter and cooked it before using and added 1/2 tsp almond flavoring. Fantastic! This will be my go to recipe whenever local appropriate fruit is perfectly ripe.

  • I’ve tried this recipe several times trying to get it to look like the pictures. My plums sink to the bottom and get covered by the batter everytime. It does not have that cake look that I see in pictures online. It’s also soggy even though I bake it as instructed. I use a 9″ springform. Any suggestions? It is really delicious though, but soggy and not as pretty as the ones my German mother-in-law’s. She used the same recipe.

    • Unpeeled

      Hi, Cora. Ugh, sorry to hear that! Hmm…I am trying to think of a couple of diagnoses. One thought is that your cake pan is too deep. Try using a cake pan where the plums are not fully covered in batter. As for the sogginess, depending on how juicy your fruit is, you may need to bake the cake for a few extra minutes. Fruit can vary so wildly by type, moisture content, and size. Use your instinct, and keep me posted.

  • 5 stars
    A perfect little cake!

  • Marie Racaniello

    By using the smaller Italian purple plums, you can easily use 10 to 12 plums in this N.Y. Times recipe. These plums usually are available in late August. A delicious, easy to make cake.

    • Unpeeled

      Yes! Great call. When I first saw the NYT recipe and how many plums the recipe called for, I thought, “No way these can fit.” But then I learned she meant Italian plums. What a difference! Thanks for this savvy comment!

  • Jessica

    5 stars
    I made a half batch as a breakfast treat for my 6 year old son and myself and the batter fit perfectly into two 3″ mini cake pans. I baked them just before I went to bed and left them in the cooled oven until morning. Best breakfast ever! I thought the batter was a bit stiff so I folded about 2TB plain yogurt in and they turned out to be fantastic!!! I’ll definitely be making this for us again!

    • Unpeeled

      That all sounds delicious and I love the addition of yogurt — one of my favorite baking ingredients. Yea, plum cake!!

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