The N.Y. Times Plum Cake (Plum Torte)
One of the New York Times's most popular recipes: a sweet, perfect plum cake recipe, originally from Marian Burros, now adapted for your oven. Use an 8-inch or 9-inch cake pan for best results.
Servings: 1 8" or 9" torte
Ingredients
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 5 or 6 ripe plums, pitted and halved, or 12 small, ripe Italian plums
- Whipped cream to serve (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8" or 9" springform or cake pan, and grease and line the bottom with a parchment paper round if using a cake pan.
- 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 into the prepared 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 cake dish. Serve with fresh ice cream or whipped cream as you like. 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.
Notes
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 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 a little more height. Baking times will vary slightly depending on which you choose.
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.
