It only has eight ingredients. That’s it. In a world of over-complicated sourdough starters and molecular gastronomy, the New York Times recipe for plum torte is basically the culinary equivalent of a perfect white t-shirt. It’s simple, it’s reliable, and it somehow never goes out of style.
You’ve probably seen the clipping. Or maybe your mom has it tucked into a folder somewhere, the edges yellowed and slightly sticky from butter. This isn't just a cake; it’s a cultural phenomenon. Marion Burros, the legendary food columnist, first published it in 1983. She probably didn't realize she was handing out a recipe that the paper would have to reprint every single year for over half a decade because people simply refused to stop asking for it.
The recipe is remarkably forgiving. You cream some sugar and butter, drop in eggs and flour, and top it with halved Italian prune plums. A little lemon juice, a dusting of cinnamon sugar, and forty-five minutes later, you have something that looks like it belongs in a rustic French bakery. It’s the kind of baking that makes you feel like an expert even if you usually burn toast.
The Drama Behind the New York Times Recipe for Plum Torte
Most people don't realize that the New York Times actually tried to "retire" the recipe in 1989. They printed it one last time with a fancy, large-font header and a dotted line around it, basically telling readers, "Cut this out, laminate it, and stop calling us."
The readers didn't take it well.
Letters flooded the office. People were genuinely distraught. It was the 80s version of a viral protest. One reader famously wrote in saying that the recipe’s appearance was as much a sign of autumn as the changing leaves. The editors eventually folded. You can't fight that kind of loyalty. They realized that the New York Times recipe for plum torte wasn't just content—it was a tradition. It’s been published in various forms ever since, including a "healthier" version with less sugar (which purists mostly ignore) and a whole-wheat version that Burros herself eventually championed.
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Honestly, the "why" behind its popularity is simple: the contrast. You have this dense, buttery crumb that’s just sweet enough. Then you hit those plums. As they bake, they collapse into these little tart, purple jam pockets. The skin of the Italian prune plum provides this sharp, acidic punch that cuts right through the richness of the butter. It’s balanced. It’s perfect.
What Kind of Plums Should You Actually Use?
Here is the thing—people get weird about the plums. If you look at the original instructions, it specifically calls for Italian prune plums. These are small, oval-shaped, and have a dusty purple skin. They aren't the big, juicy red or black plums you see all summer. Prune plums are drier. They hold their shape better in the heat of the oven.
But what if you can't find them?
You can use regular plums. I've done it. You just have to slice them into smaller wedges so they don't release a literal lake of juice into your batter. If the fruit is too watery, the cake gets soggy. Some people use peaches. Some use cranberries in the winter. Marion Burros herself said you could even use apples or berries. But if you want that authentic, 1983-era experience, hunt down the prune plums in late August or September.
The Step-by-Step Reality of Baking This Legend
Let’s talk about the batter. You start with three-quarters of a cup of sugar and a half-cup of unsalted butter. Most modern recipes would tell you to use a full cup of sugar, but the New York Times recipe for plum torte stays lean. It works. You cream them together until they are fluffy.
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Then come the eggs. Two of them. One cup of unbleached flour, a teaspoon of baking powder, and a pinch of salt. That’s the whole base. It’s a very stiff batter. Don't panic when it looks more like cookie dough than cake batter. You have to spread it into a springform pan with a spatula because it won’t pour.
- Cream the butter and sugar until it’s light. This is the only part where you can't be lazy. Use a hand mixer or a stand mixer.
- Add the dry ingredients and eggs. Mix until just combined. Over-mixing makes it tough, and nobody wants a rubbery torte.
- The Plum Placement. Arrange the halves skin-side up. This is a point of contention. Some people swear by skin-side down so the juices soak into the cake. The original recipe says skin-side up. Stick to the original. The skins look like little jewels when they come out.
- The Topping. Sprinkle with lemon juice and then a mix of cinnamon and sugar. Be generous.
The smell that fills your kitchen while this is in the oven is incredible. It’s that deep, warm scent of caramelizing fruit and browning butter. It takes about 40 to 50 minutes at 350 degrees. You’ll know it’s done when the cake rises up around the plums and turns a deep golden brown.
Common Mistakes to Avoid
A lot of people under-bake this. Because the plums are juicy, a toothpick test can be deceiving. If you hit a plum, the toothpick comes out wet, and you might think the cake isn't done. Aim for the center of the batter. You want a firm, golden crust.
Another mistake? Not greasing the pan enough. This cake is sticky. If you don't use a springform pan, getting it out is a nightmare. If you don't have a springform, use parchment paper. Line the bottom and sides. Trust me on this one.
Why This Recipe Still Ranks in 2026
We live in an age of "hacks" and "five-minute recipes." The New York Times recipe for plum torte survives because it doesn't try to be a hack. It’s just solid baking. It relies on the chemistry of fat, sugar, and acid.
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It’s also incredibly cheap to make. Aside from the plums, you probably have every single ingredient in your pantry right now. Flour, sugar, butter, eggs, baking powder, salt, cinnamon, lemon. In an economy where a single croissant at a boutique bakery costs seven bucks, you can make an entire torte that feeds eight people for basically the same price.
The recipe has also adapted. While the 1983 version is the "true" one, there are thousands of variations online now. People add almond extract. Some swap the flour for almond meal to make it gluten-free. Some people add a splash of bourbon to the plums before baking. It’s a template.
The Storage Secret
Here is a pro tip: this cake is actually better the second day.
When it sits overnight, the juices from the plums migrate further into the crumb. The whole thing becomes more cohesive and moist. If you’re planning a dinner party, make it the day before. Cover it loosely with foil and leave it on the counter. Don't refrigerate it unless your house is incredibly hot; the fridge tends to dry out the butter-heavy batter.
Actionable Next Steps for Your Plum Torte Journey
If you’re ready to tackle this, don't just print the recipe and forget it. Start by sourcing the fruit. If it's not plum season, don't force it with mediocre, crunchy supermarket plums. Wait for the peak of the season.
- Buy a 9-inch or 10-inch springform pan. If you don't own one, it’s the best $15 investment you’ll make for your kitchen. It makes serving "pretty" cakes possible.
- Use high-quality butter. Since butter is one of the primary flavors here, using a European-style butter with a higher fat content makes a noticeable difference in the richness of the crumb.
- Experiment with the sugar. If the plums are intensely sweet, you can drop the sugar in the batter by a tablespoon or two without ruining the structure.
- Freeze a batch. This torte freezes beautifully. Wrap it tightly in plastic wrap and then foil. You can pull it out in the middle of winter, warm it up in the oven, and it’s like a time machine back to September.
The New York Times recipe for plum torte is more than just a list of instructions. It’s a piece of culinary history that you can eat. It’s the definition of "if it ain't broke, don't fix it." Whether you’re a seasoned baker or someone who only uses their oven for storage, this is the one recipe you need to master. It never fails to impress, and honestly, it’s just really, really good. No fluff, no gimmicks, just plums and butter. What else do you really need?