The New York Times Plum Torte

The New York Times Plum Torte is a moist and tender cake made with fresh plums, butter, sugar, and a light cinnamon topping. This easy plum torte recipe features juicy fruit baked into a soft, golden cake, perfect for summer or fall baking. Ideal for homemade desserts, brunches, or tea time, this plum torte works warm, chilled, or at room temperature. A classic fruit torte recipe that highlights seasonal plums with a simple, buttery cake base.

Ingredients

• 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
• 6–12 plums, pitted and halved (depending on size)
• Juice of ½ lemon
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the pan and oven
   Preheat the oven to 350°F (175°C) and butter a 9-inch springform pan.
2. Make the batter
   In a medium bowl, cream together the butter and 1 cup of sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Gently fold in the flour, baking powder, and salt until just combined.
3. Assemble the torte
   Spread the batter evenly in the prepared pan. Arrange the halved plums cut-side down on top of the batter, gently pressing them in. Squeeze the lemon juice over the fruit. Mix the remaining tablespoon of sugar with the cinnamon and sprinkle over the top.
4. Bake
   Bake for 45–60 minutes, until the torte is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and serve
   Allow the torte to cool on a rack for at least 30 minutes before slicing. Serve warm, at room temperature, or chilled after refrigerating overnight.

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Tips

• Choose ripe but firm plums to prevent excess moisture.
• Lightly grease the springform pan to make removing the torte easier.
• Gently fold the flour to avoid overmixing, which can make the cake dense.

Variations and Substitutions

• Swap plums for peaches, nectarines, or apricots for a different flavor.
• Use almond flour for a slightly nutty variation.
• Add a teaspoon of vanilla extract or almond extract to the batter.

FAQs

Can I use frozen plums?
Yes, but thaw and drain them well to avoid excess liquid.

Does the torte need to be refrigerated?
It can be served at room temperature, but chilling enhances flavor and texture.

Can I make it gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.

Serving Suggestions

• Dust with powdered sugar before serving.
• Serve with whipped cream or vanilla ice cream.
• Pair with a cup of tea or coffee for an afternoon dessert.

Why You’ll Love This Recipe

• Classic New York Times recipe with a moist, tender crumb.
• Balanced sweetness with tart, juicy plums.
• Simple ingredients and easy to assemble.
• Delicious warm, cold, or at room temperature, making it versatile for any occasion.