In the world of food media, things usually move fast. One day everyone is obsessed with sourdough, the next it’s air-fryer pasta chips. But there is one specific dessert that has defied the laws of digital shelf life for over forty years. It’s the plum torte New York Times readers basically rioted over in the late eighties.
Honestly, it shouldn't be this famous. It’s a simple cake.
The recipe, first published in 1983 by Marian Burros, is so straightforward it almost feels like a trick. You probably have the ingredients in your pantry right now—unless you’re low on eggs. But every September, like clockwork, it starts trending again. People wait for those tiny, egg-shaped Italian prune plums to hit the farmer's markets just so they can bake this specific torte.
The Great Recipe Riot of 1989
Let’s talk about the drama. From 1983 to 1989, the New York Times printed this recipe every single autumn. It was a tradition. But in 1989, the editors decided they’d had enough. They figured everyone who wanted the recipe already had it. They printed it one "last" time with a dashed border, telling people to clip it out and laminate it.
The readers lost it.
🔗 Read more: The Recipe With Boiled Eggs That Actually Makes Breakfast Interesting Again
The paper was flooded with letters. People were genuinely angry. One reader famously wrote that the appearance of the recipe was like "September's shiny new notebook." It signaled the change of seasons. The Times eventually caved to the pressure, promising to make the recipe available every year. They realized they hadn't just published a recipe; they’d created a ritual.
Why it works (and why you can't mess it up)
The secret isn't some fancy technique. It’s the ratio. You’re basically making a thick, buttery batter that’s barely enough to cover the bottom of your pan. Then you jam two dozen plum halves on top.
As it bakes, the batter rises up around the fruit. The plums give up their juices, creating these jammy, tart pockets that contrast with the sweet, golden cake. It’s a texture thing.
- The Batter: It’s thick. Don't panic. You’ll think you did something wrong because it doesn't pour. You have to spread it with a spatula.
- The Plums: Use Italian prune plums if you can find them. They’re small, oval, and have a pit that pops out easily. If you use regular big supermarket plums, just slice them into quarters.
- The Topping: This is non-negotiable. You need that hit of lemon juice, cinnamon, and sugar on top to get the crackly crust.
Breaking Down the Plum Torte New York Times Style
If you look at the original 1983 version, it called for a full cup of sugar. By 1989, Marian Burros had lowered it to 3/4 cup. Honestly, with the sweetness of ripe plums, 3/4 cup is usually plenty.
💡 You might also like: Finding the Right Words: Quotes About Sons That Actually Mean Something
The beauty of this thing is how it handles being frozen. You can bake three of these in September, wrap them in foil, and pull one out in the middle of January. It tastes just as good, maybe even better, because the juices have had time to settle.
Common Mistakes Most People Make
The biggest error? Overthinking.
People try to add vanilla or almond extract. Some try to use fancy flour. Just don't. The whole point of the plum torte New York Times fans love is its "plainness." It tastes like nostalgia.
Another mistake is skin placement. You want the plums skin-side up. Why? Because the skins hold the juices in like little cups while they bake, preventing the cake from getting soggy too fast. Plus, the skins turn a beautiful deep purple-red that makes the torte look way more expensive than it actually is.
📖 Related: Williams Sonoma Deer Park IL: What Most People Get Wrong About This Kitchen Icon
Adaptations That Actually Work
While purists will tell you to stick to the script, even Marian Burros admitted the recipe is a bit of a shapeshifter.
- The Fruit Swap: If you missed plum season, cranberries and apples work. Peaches are great too, though they make for a much wetter cake.
- The Pan Issue: The recipe calls for an 8, 9, or 10-inch springform pan. A 9-inch is the sweet spot. If you use a 10-inch, the cake will be very thin and crunchy. An 8-inch makes it tall and more bread-like.
- The Gluten-Free Version: Since there’s only one cup of flour, a standard 1-to-1 gluten-free blend works almost perfectly here without ruining the structural integrity.
Why We Are Still Talking About It in 2026
We live in an era of "viral" recipes that disappear in a week. This torte has stayed relevant for over forty years because it’s reliable. It’s the culinary equivalent of a favorite worn-in sweater.
Marian Burros passed away in late 2025 at the age of 92, but her legacy is cemented in thousands of kitchens every September. It’s a reminder that good food doesn't have to be complicated or performative. Sometimes, it’s just about some butter, some sugar, and a handful of plums.
Actionable Next Steps
If you're ready to try it, start by sourcing Italian prune plums—they usually appear in markets between late August and October. Use a 9-inch springform pan to ensure the cake releases cleanly without destroying the fruit pattern. For the best experience, bake the torte a day before you plan to eat it; the resting time allows the plum juices to seep into the crumb, creating a much richer flavor than when served straight from the oven.