Why the NY Times Recipe for Plum Torte Is Still the Most Requested Recipe of All Time

It is a purple-stained piece of history. Every September, like clockwork, it starts appearing on Instagram feeds and in frantic Google searches because people suddenly realize the Italian prune plums are finally at the market. Most recipes fade into the digital noise, but the NY Times recipe for plum torte isn't most recipes. It is a phenomenon. It’s the culinary equivalent of a favorite worn-in denim jacket—reliable, simple, and somehow better every single time you return to it.

Marion Burros. That's the name you need to know. She first published this recipe in the New York Times back in 1983. It was tucked away in a corner of the paper, but it didn't stay there. Readers went absolutely feral for it. They clipped it out. They taped it to the inside of their spice cabinets. For seven years straight, the Times reprinted it due to popular demand until editors finally said, "Enough." They printed it one last time in 1989 with a large, perforated border and told readers to laminate it because they weren't printing it again.

They lied, of course. They had to. People were genuinely distressed.

What makes the NY Times recipe for plum torte so special?

It isn't about complex techniques. Honestly, if you can cream butter and sugar together, you’ve already won. The magic is in the chemistry of the fruit. When those small, oval Italian prune plums hit the oven, they don't just soften; they transform. They release this tart, neon-purple juice that seeps into a batter that’s basically 50% butter.

The contrast is what gets you. You have a crunchy, sugar-dusted top, a plush, cakey interior, and these pockets of molten, acidic fruit. It’s not too sweet. It’s not a fancy "pastry chef" dessert. It’s just... correct.

I've seen people try to "elevate" it. They add cardamom or ginger or orange zest. And sure, that’s fine. But there’s a reason the original version—with nothing but a whisper of cinnamon and lemon juice—remains the gold standard. It’s balanced. The plums are the star, and they don't need a supporting cast of twelve spices to do their job.

The Italian Prune Plum Factor

You can't just use any plum. Well, you can, but it won't be the same.

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The NY Times recipe for plum torte was designed for the Italian prune plum. These are small. They are egg-shaped. They have a dusty, blue-purple skin and a pit that pops out without a fight. In the oven, their high sugar content and intense acidity create a jam-like consistency that larger, waterier Red Beauty or Santa Rosa plums just can't replicate. If you use those big, juicy supermarket plums, your torte might end up a bit soggy. It'll still taste good—it’s butter and sugar, after all—but you'll miss that specific structural integrity that makes the Burros version iconic.

The window for these plums is tiny. They show up in late August and vanish by early October. That scarcity adds to the mythos. It’s a seasonal ritual. You see the plums, you buy the butter, you find the recipe.

Navigating the simplicity of the method

People overthink baking. They really do. This recipe asks for three-quarters of a cup of sugar. One cup of flour. Two eggs. It’s almost a 1:1 ratio of everything.

1. You cream the butter and sugar. Don't rush this. You want it fluffy.
2. Add the eggs one at a time.
3. Stir in the flour, baking powder, and salt.
4. Spoon it into a springform pan.

That’s it. No chilling. No folding in egg whites. No complicated glazes. The batter is thick—it’s more like a paste than a pourable liquid. You smooth it out, place the plum halves skin-side up on top, and let the oven do the heavy lifting. As the cake rises, the plums sink. The juice pools in the center of the fruit. It’s beautiful in a rustic, "I didn't try too hard" kind of way.

Some folks insist on skin-side down. They’re wrong. Skin-side up is the Burros way. The skin acts like a little bowl, holding the juices until they eventually overflow into the surrounding cake. Plus, the skins turn a deep, dark crimson that looks stunning against the golden crumb.

Why this recipe survived the digital age

We live in an era of "viral" recipes that are forgotten in a week. Remember the feta pasta? The cloud bread? Those are trends. The NY Times recipe for plum torte is a pillar. It survived the transition from newsprint to the internet because it is foolproof. It’s the recipe that people give to their kids when they move into their first apartment.

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It also freezes incredibly well. This is a pro tip: make two. Eat one warm with a scoop of vanilla ice cream. Wrap the second one in double foil and stick it in the freezer. In the middle of a bleak November, you can thaw it out and pretend it’s still September. The texture actually holds up better than almost any other fruit cake I’ve encountered.

Dealing with the "Modern" version

In the mid-90s, the Times actually published a "healthier" version. They reduced the sugar. They messed with the butter.

Don't do it.

The 1983 original is the one that matters. If you're going to eat a torte, eat the torte. The fat in the butter is necessary to carry the flavor of the plums. Without it, the cake becomes bready and dull. If you're worried about the sugar, just eat a smaller slice. But don't compromise the architecture of a masterpiece.

There's also a common debate about the pan size. The recipe calls for an 8, 9, or 10-inch springform.

• The 8-inch pan: Results in a taller, more bread-like cake. Good for breakfast.
• The 9-inch pan: The "Goldilocks" zone. Perfect ratio of fruit to cake.
• The 10-inch pan: Turns it into something closer to a tart. More crunch, less fluff.

Most purists stick to the 9-inch. It gives the plums enough room to breathe without them getting lost in a sea of batter.

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Common pitfalls to avoid

Even a foolproof recipe has a few "gotchas" if you aren't paying attention.

• The Butter Temperature: If your butter is too cold, the sugar won't aerate it. If it’s melted, the cake will be greasy. You want "room temperature," which usually means you can leave a fingerprint in it with light pressure.
• The Flour Measurement: If you scoop the flour directly with the measuring cup, you're packing it down. You'll end up with too much flour and a dry torte. Spoon it into the cup and level it off.
• The Oven Temp: Every oven is a liar. Use an oven thermometer. If you bake this at too low a temp, the plums will dump their juice before the cake sets, and you'll have a purple swamp.

Beyond the Plum: Adaptations that actually work

While the NY Times recipe for plum torte is perfect as is, it’s a very forgiving base. If you can't find Italian prune plums, people have successfully used:

• Apricots: Use a little less sugar on top, as they can be sweet.
• Peaches: Slice them thick so they don't disappear.
• Cranberries: Great for a winter version, though you'll need extra sugar.
• Blueberries: A classic variation, though it loses that dramatic "halved fruit" look.

But honestly? Wait for the plums. There’s something about the way the tannins in the plum skin interact with the sweet cake that just isn't replicated by a blueberry.

Final thoughts on a culinary icon

There is a sense of community in baking this. When you pull that springform ring away and see the purple-stained edges, you’re joining a lineage of home bakers that spans forty years. It’s a recipe that doesn’t demand you be a professional. It only asks that you find good fruit and have a little patience while it bakes.

In a world of complicated, multi-step desserts with ingredients you have to order online, the simplicity of the NY Times recipe for plum torte is its greatest strength. It’s honest food. It’s the kind of thing you eat standing up in the kitchen at 11:00 PM because you just wanted one more bite.

Actionable Next Steps

If you’re ready to tackle this legend, here’s how to do it right:

1. Hunt for the Fruit: Check your local farmers' market or the "specialty" section of the grocery store for Italian prune plums (sometimes called Empress plums). They are usually small and oval.
2. Prep the Pan: Use a 9-inch springform pan. Grease it well, even if it’s non-stick. You don't want those beautiful plums sticking to the sides.
3. Don't Skimp on the Topping: The recipe calls for a mix of sugar and cinnamon sprinkled on top before baking. Be generous. That's what creates the crackly crust that makes the first bite so good.
4. Wait for it to Cool: I know it smells incredible. But if you cut it while it's piping hot, the juices will run everywhere. Give it at least 20 minutes to set. The flavors actually deepen as it cools.
5. Serve it Simply: A dollop of unsweetened whipped cream or a very small scoop of vanilla bean ice cream is all you need. Don't overcomplicate the plate.

Go find some plums. Your kitchen will thank you.