It is the most requested recipe in the history of the New York Times. Every September, without fail, it resurfaces like clockwork. We are talking about the NY Times plum torte recipe, originally published by Marian Burros in 1983. It’s a bit of a legend in the food world. For seven years, the paper printed it every autumn, until the editors finally got fed up and told readers to clip it and save it because they weren't printing it again. People lost their minds. They wrote letters. They complained. They treated it like a personal betrayal.
The recipe is deceptively simple.
You probably have all the ingredients in your pantry right now: flour, sugar, butter, eggs, baking powder, and salt. That’s basically it. Then you buy some Italian prune plums—those small, egg-shaped ones with the dusty purple skin—and you’re in business. It’s a one-bowl wonder that somehow tastes like a high-end European pastry.
The Genius of Marian Burros and the 1983 Original
Marian Burros didn’t just invent this out of thin air. It was actually a variation of a recipe provided by Lois Levine, with whom Burros co-authored Elegant But Easy. But the version that hit the Times in '83 is the one that stuck. It’s a stiff batter. You don’t pour it; you spread it.
The magic happens when you nestle the plum halves into the top. You don't push them down. You just set them there, skin side up. As it bakes, the plums release their juices, turning into these tart, jammy little puddles that sink into the sweet, buttery crumb. It’s a contrast of textures. Crispy edges, soft interior, and that sharp zing of cooked fruit.
Honestly, I think the reason it blew up is that it’s foolproof. You can’t really mess it up unless you forget the baking powder or leave it in the oven until it’s a charcoal brick. Even then, it’s resilient.
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Why Italian Prune Plums?
You can use any plum, sure. But the NY Times plum torte recipe specifically calls for Italian prune plums for a reason. These aren't your typical juicy, watery supermarket plums that you eat over the sink. They are drier. They have a higher sugar content and a firm flesh that holds its shape under heat.
When they bake, they don't turn into a watery mess that makes the cake soggy. Instead, they concentrate. The skin, which can be a bit tannic when raw, softens and adds a deep, ruby-red color to the surrounding cake. If you can’t find them—since their season is notoriously short—you can swap in apricots or even berries, but purists will tell you it’s not the same.
Mastering the NY Times Plum Torte Recipe at Home
If you're making this for the first time, don't overthink the batter. It's thick. It’s going to feel like there isn’t enough of it to cover an eight or nine-inch springform pan. Just keep spreading.
The original recipe calls for a cup of sugar, but many modern bakers (including Burros herself in later years) suggest cutting it back to 3/4 of a cup if your fruit is particularly sweet. I’m a fan of the full cup because the tartness of the plums needs that counterbalance. Also, don't skimp on the lemon juice. Squeeze it right over the plums before they go into the oven. It brightens everything up.
A lot of people ask about the cinnamon-sugar topping. The recipe says to mix a tablespoon of sugar with some cinnamon and sprinkle it over the top. Do it generously. It creates this crackly, sugary crust that is the absolute best part of the whole experience.
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The Storage Secret No One Tells You
Here is the weirdest thing about this torte: it’s better the second day. Or even the third.
Most cakes get stale. This one gets moist. The fruit juices continue to seep into the cake while it sits on the counter. Cover it loosely with some foil or keep it in a cake dome. By day two, the flavors have melded into something much more complex. It actually freezes beautifully, too. Marian Burros famously suggested doubling the recipe, baking two, and freezing one for the winter. Just wrap it tightly in plastic and then foil. When you’re ready to eat it, defrost it at room temperature and maybe give it a quick five-minute warm-up in the oven.
Variations and Modern Tweaks
Because this recipe has been around for over forty years, people have started messing with it. Some additions work. Others? Not so much.
- Almond Extract: Adding half a teaspoon of almond extract to the batter is a game-changer. Almond and stone fruit are natural partners.
- Whole Wheat Flour: You can swap out half of the all-purpose flour for whole wheat or spelt flour. It gives it a nuttier, more rustic vibe.
- Cardamom: Instead of cinnamon, try cardamom. It’s more sophisticated and pairs incredibly well with the plums.
- The Pan: While a springform pan is traditional, you can use a deep-dish pie plate or even a cast-iron skillet. Just watch the bake time.
The beauty of the NY Times plum torte recipe is its elasticity. It’s a "mother recipe." Once you have the base down, you can adapt it to whatever fruit is in season. Peaches in July? Go for it. Cranberries in November? Absolutely.
The Cultural Impact of a Single Recipe
It’s hard to explain to people who didn't grow up reading the Sunday paper why a plum cake matters. But it does. It represents a specific era of food writing where recipes weren't just instructions; they were shared cultural touchstones.
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In the 1980s, you couldn't just Google a recipe. You had to wait for it to appear in the paper. When the Times tried to stop publishing it, the backlash was a precursor to modern viral trends. It was one of the first times a recipe became "viral" before the internet even existed. It’s a testament to the power of simplicity. In a world of over-complicated molecular gastronomy and "hack" culture, a simple butter cake with fruit remains the gold standard.
Amanda Hesser, who later curated The Essential New York Times Cookbook, noted that this recipe received more comments and "thank you" notes than almost any other piece of content the paper ever produced. It’s a legacy.
Common Mistakes to Avoid
- Using Overripe Fruit: If the plums are too mushy, the torte becomes a swamp. You want firm-ripe fruit.
- Overmixing the Batter: Just mix until the flour disappears. If you beat it like a crazy person, the cake will be tough instead of tender.
- Wrong Pan Size: If you use a pan that’s too big, the cake will be too thin and might dry out. Stick to 8 or 9 inches.
- Skipping the Salt: Salt balances the sugar. Don't leave it out.
Step-by-Step Practical Application
If you are standing in your kitchen right now with a bag of plums, here is the move.
Preheat your oven to 350 degrees. Cream 1/2 cup of softened butter with that cup of sugar. Add two eggs and beat them in. Stir in a cup of flour, a teaspoon of baking powder, and a pinch of salt. That’s your batter.
Spoon it into your greased pan. Take your 12 to 24 plum halves (depending on size) and arrange them on top. Don't crowd them too much, but don't be shy either. Sprinkle with lemon juice and your cinnamon-sugar mix. Bake it for about 45 to 50 minutes. You’ll know it’s done when a toothpick comes out clean and the edges are starting to pull away from the pan.
Let it cool. This is the hardest part. If you cut it while it’s piping hot, the juices will run everywhere. Give it at least thirty minutes. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
The NY Times plum torte recipe isn't just a dessert. It’s a ritual. It’s the official signal that summer is over and autumn has arrived. It’s the comfort of knowing that some things don't need to change to stay relevant.
Actionable Next Steps
- Source the right fruit: Head to a local farmer's market specifically asking for Italian prune plums; if they aren't in season, look for the smallest, firmest plums available.
- Check your leavening: Ensure your baking powder is fresh (less than six months old) to get that signature lift against the heavy fruit.
- Prepare for leftovers: Plan to bake this at least 12 hours before you intend to serve it to allow the moisture levels to stabilize and the flavor to deepen.
- Scale up: Buy enough ingredients for two tortes. You will regret not having a second one in the freezer once the first one disappears.