It is the most requested recipe in the history of the New York Times. Every year, from 1983 to 1989, the paper printed it because readers simply couldn't get enough. Then, the editors got fed up. They told everyone to clip it out and laminate it because they weren't going to print it again. People freaked out. One reader even sent a poem to the editor mourning its absence. Honestly, it’s just a cake, right?
Wrong.
The nyt plum torte recipe, originally shared by Marian Burros, is a cultural phenomenon that defies the logic of modern baking. Most viral recipes today are flashy, over-complicated, or require "secret" ingredients you have to order from a specialty shop in Vermont. This torte? It’s basically pantry staples and whatever plums you find at the grocery store that look halfway decent. It is the definition of "greater than the sum of its parts."
The Accidental Legend of Marian Burros
Marian Burros didn't invent this out of thin air. She actually got a version of it from her friend, Lois Levine, with whom she co-authored Elegant But Easy back in 1960. When Burros brought it to the Times in the early eighties, she probably didn't realize she was handing over a piece of culinary gold.
The brilliance of the recipe is its adaptability. You can swap the plums for peaches, berries, or even apples. But the purple Italian prune plums are the traditional choice for a reason. They have a high pectin content and a tart skin that transforms into a jammy, ruby-red nectar once they hit the oven heat.
The batter is thick. Almost like a cookie dough. You might think you did something wrong when you're spreading it into the springform pan. You didn't. Just trust the process. As the cake bakes, the batter rises up and hugs the fruit, creating a texture that is somewhere between a sponge cake and a custard.
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What Most People Get Wrong About the NYT Plum Torte Recipe
If you look at the original 1983 version versus the "updated" ones, you'll notice a few tweaks. Most notably, the sugar. The original called for a full cup of sugar. In later years, Burros herself suggested cutting it back to 3/4 of a cup.
Here is the truth: use the full cup if your plums are tart.
If you're using super sweet, late-season fruit, then sure, dial it back. But don't mess with the butter. It calls for a stick of unsalted butter, softened. Some people try to use oil to make it "healthier." Don't do that. You need the saturated fat to support the weight of the fruit, otherwise, the plums just sink to the bottom and turn the base into a soggy mess.
Another common mistake is the pan size. A 8-inch, 9-inch, or 10-inch springform pan all work, but they change the vibe. A smaller pan gives you a taller, more bread-like cake. A 10-inch pan makes it thin and elegant, almost like a tart. Most purists swear by the 9-inch. It’s the Goldilocks zone.
The Science of the "Sunk" Plum
Ever wonder why the fruit doesn't just disappear into the batter? It’s the creaming method. By beating the butter and sugar together until they are actually fluffy—not just mixed—you’re creating a web of air bubbles. Those bubbles hold the flour in place, which in turn holds the plums.
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- Use room temperature eggs. Always.
- Don't overmix once the flour goes in.
- Place the plums skin-side up.
Actually, wait. The skin-side up vs. skin-side down debate is the "tastes great / less filling" of the baking world. Burros originally said skin-side up. Later, she said skin-side down. If you put them skin-side down, the juice bleeds into the cake beautifully. If you go skin-side up, the top looks more structured. Try both. See what makes you happy.
Why This Recipe Survived the Internet Age
We live in an era of "The Best Ever" and "Life-Changing" headlines. Most of them are lies. But the nyt plum torte recipe survived because it is reliable. It works in a toaster oven. It works in a high-end convection oven. It works if you forgot to sift the flour.
It also freezes incredibly well. You can bake three of these in September when plums are cheap, wrap them in double foil, and pull them out in December. They taste exactly the same. Better, maybe. The flavors have time to settle.
Variations That Aren't Sacrilege
While the original is sacred to some, others have pushed the boundaries.
- The Spice Swap: The recipe calls for a teaspoon of cinnamon. Some folks add a pinch of cardamom or even some lemon zest to the batter. Both are excellent choices.
- The Flour Factor: You can sub out about 1/4 cup of the all-purpose flour for almond flour. It gives the crumb a tighter, richer feel.
- The Sugar Topping: Don't skip the sugar and lemon juice sprinkle at the end. It creates a crackly crust that contrasts with the soft fruit.
It’s worth noting that the New York Times eventually stopped trying to fight the popularity. They embraced it. It’s now a staple of their digital cooking platform, but the comments section is where the real gold is. You’ll see people who have been baking this every year for forty years. They share stories of making it for weddings, funerals, and first dates.
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A Lesson in Simple Ingredients
If you look at the ingredient list, it’s shockingly short.
- Sugar
- Butter
- Flour
- Baking powder
- Salt
- Eggs
- Plums
- Lemon juice and cinnamon
That’s it. No xanthan gum, no weird starches, no three types of fat. It’s a reminder that good cooking is often about restraint. When you have high-quality fruit, you don't need to hide it under layers of frosting or complicated techniques.
Troubleshooting Your Torte
If your cake comes out dry, you likely overbaked it. Plums vary in water content, so the 45-to-60-minute window in the recipe is a broad suggestion. Start checking it at 40. You want a toothpick to come out clean, but you also want to see the fruit bubbling.
If it’s too mushy? Your plums were probably massive. If you’re using giant Santa Rosa plums instead of the small Italian ones, slice them into quarters instead of just halves. It helps the moisture evaporate more evenly.
Actionable Steps for Your First Bake
To get the most out of this legendary recipe, follow these specific steps during your next kitchen session:
- Source the right plums: Search for Italian Prune Plums (the small, oval ones). If they aren't in season, use apricots or tart cherries. Avoid "wet" fruits like watermelon or citrus.
- Cream for longer than you think: Spend at least 3-5 minutes beating the butter and sugar. The mixture should look pale and almost like whipped cream.
- Let it cool completely: This is the hardest part. The torte is tempting when it’s hot, but the texture doesn't fully set until it’s room temperature. The flavors actually peak on the second day.
- Serve with a dollop: High-quality whipped cream or a scoop of vanilla bean ice cream is the traditional accompaniment, though it’s honestly perfect on its own with a cup of black coffee.
The nyt plum torte recipe isn't just a set of instructions; it's a piece of culinary heritage that belongs in every baker's repertoire. Whether you're a seasoned pro or someone who barely knows how to preheat an oven, this cake is nearly impossible to mess up and guaranteed to impress anyone lucky enough to get a slice.
Don't wait for a special occasion. Go to the store, find some plums, and see why the world refused to let this recipe disappear into the archives.