NYT Plum Torte (Original Plum Cake Recipe)
This is one of the New York Times's most popular recipes: a sweet, simple plum torte from Marian Burros, but adapted here with a pan size and plum count pro recommendations to clarify the original. This plum cake has the perfect ratio of tender cake to jammy, sweet-tart plums for a lovely little cake perfect for brunch or dessert.
Servings: 8 people (one 8" or 9" cake)
Calories: 290kcal
Essential Equipment
- 1 8" or 9" cake pan an 8" gives you the most height; I do not recommend 10"
- 1 mixing bowl or stand mixer fitted with paddle attachment
- 1 cutting board and chef's knife
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- pinch kosher salt
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 5 or 6 ripe standard plums, pitted and halved, or 12 small, ripe Italian plums the original recipe calls for 12 plums; she means little Italian plums
- Whipped cream or vanilla ice cream to serve (optional)
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Grease an 8" or 9" cake pan (regular or springform), and grease and line the bottom with a parchment paper.
- Mix the batter. In a large mixing bowl or stand mixer fitted with the paddle attachment, 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 in the flour mixture just until fully combined.
- Pour the batter and add the plums. Pour the batter into the prepared cake pan. Arrange the plum halves, skin-side up/cut-side down, 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. 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.
- Cool and unmold. Let the cake pan rest on a wire cooling rack for about 20 minutes, or until cool until to handle but still warm. Release the cake from the springform pan and onto a cake plate. OR, if using a standard cake pan, turn the cake out onto a wire rack, remove the parchment, and immediately invert rightside-up onto a cake dish. Serve at room temperature with fresh ice cream or whipped cream as you like. PRO TIP: A springform pan is helpful because the batter is a bit delicate. But if you are turning this cake out from a regular cake pan (as I usually do), never fear.
Notes
Choosing Your Plums
The original NYT plum torte recipe calls for 12 plums. The only way to cram 12 whole plums (that's 24 halves, by the way) into one 8" cake pan is for them to be the small Italian plums. Italian plums are not often available in most supermarkets, though, so you can use 5 to 6 standard plums. Make sure they're ripe and juicy.
Pro tip: I sometimes cut the standard plums into thirds (not halves) to get more surface area of the cake batter covered with fruit.
Choosing Your Cake Pan Size
The original New York Times Marian Burros plum cake 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 more height. Baking times will vary slightly depending on which you choose.
Advance Preparation, Storage, and Freezing
The cake holds up well if made a day ahead; the flavor (as with all cakes) actually deepens slightly as it sits. Keep it covered at room temperature.
To freeze, wrap the cooled, unsliced cake tightly in plastic wrap or aluminum foil and freeze for up to 2 to 3 months. Thaw at room temperature, unwrapped to prevent sogginess, before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 71mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 727IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
