New York Time’s Original Plum Torte

Sherin thomas
by Sherin thomas
8 servings
1 hr 10 min

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I love entertaining guests at home, and I’m always looking for easy and delicious recipes, appetizers, entrees, or desserts. While browsing for some inspiration, I stumbled on this recipe from New York Times, an Original Plum Torte by Marian Burros. This recipe is so good; the Times published it every September from 1983 to 1989!

What is the difference between Cake and Torte? Although both of them are very similar, there are some differences between them. One of the main differences is the ingredients used in them. While a cake uses eggs, sugar, and flour, a Torte uses heavier ingredients and lesser flour than cake and, in some instances, no flour. While cakes can be lighter and fluffier, Tortes tend to be heavier, don’t rise as much as cakes, and have a crumbly texture.

Ingredients in this Plum Torte:
  • Plums: The star of this dish, juicy plums, that gorgeous color they bring to this torte when baked is unreal! Look for ripe and juicy plums.
  • All-Purpose Flour: I have used 1 cup flour, and it turned out perfectly.
  • Granulated Sugar: Perfect amount of sugar to balance the slight tartness from the plums
  • Eggs: To add richness and blend everything.
  • Ground Cinnam on: The cinnamon is my addition to this recipe. The warmth from the cinnamon gives a very earthy feel to this torte.
  • Butter: Half a cup of butter adds the perfect amount of creaminess.
  • Baking Powder: A teaspoon used as the rising agent.
Looking for some other sweet recipes? Check these out:

  • Pineapple Cake
  • Rice pudding / Kheer
  • Warm spiced Apple and Rhubarb Crisp
  • Cream Cheese & Starwberry Cannolis

If you have tried this recipe and enjoyed it, do leave a comment and rate! It helps me reach a further audience! Don’t forget to share your creations with me on Instagram using the hashtag .

New York Time’s Original Plum Torte
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 6 Large Plums, pitted and halved check notes
  • 2 Eggs
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 3/4 to 1 cup Granulated Sugar
  • 1 tsp Ground Cinnamon (optional)
  • 1 tsp Baking Powder

Preheat oven to 350 degrees Fahrenheit. Prep a nine or 10-inch Springform pan slightly with butter and set aside.
In a mixer, cream together sugar and butter. When smooth and creamy, add the eggs , flour, salt, baking powder, and cinnamon. Mix till combined.
Pour this batter into the springform pan and level out with a spatula. Layer the halved plums, skin side up , into the batter. Sprinkle a tsp of sugar on top.
Bake the torte for approximately 1 hour, till the plums juice bubbles up, and the torte is cooked inside and browned slightly on the outside.
Remove from the oven and let cool a bit. Then, slowly release the torte from the pan. Serve warm with a scoop of vanilla ice cream or whipped cream.
  • The original recipe uses 24 halved pitted plums. Since I had large-sized plums, I used 6 of them. When split, there were 12 plums perfectly for the torte.
  • If you have small to medium-sized plums in hand, use more as needed.
Sherin thomas
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  • Lom32074332 Lom32074332 on Oct 23, 2021

    The plum-Cake is a German/ Austrian recipe. It’s not a Torte !

    • Sherin thomas Sherin thomas on Oct 24, 2021

      A torte is mostly a fancy single or multilayered cake and yes , it is a German/Austrian dessert .

  • Sandra Perdriel Sandra Perdriel on Oct 25, 2021

    Well I just made it and have eaten two slices. I liked it very much. It was very light and not too sweet. I had only 3 very large plums and I found that sufficient. I don't know that I would call it a dessert and as far as I'm concerned it is a cake.