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Close-up of a single slice of Marian Burros' plum torte, showing the jammy fruit filling.
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4.91 / 42 votes

Plum Torte

Discover the legendary NYT plum torte. A simple, buttery cake rises around jammy, sweet-tart plums for an easy yet elegant dessert that’s famously foolproof. (With my tweaks!)
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 272

Equipment

  • 9-inch (23-cm) springform pan
  • Offset spatula

Ingredients

For the cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • large pinch salt
  • 1 stick (4 oz) unsalted butter, room temperature, plus more for the pan
  • 3/4 to 1 cup granulated sugar, more or less, depending on the tartness of the plums
  • 2 large eggs
  • 12 Italian purple plums, halved and pitted, or 6 red plums, pitted and sliced into thick quarters

For the topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger, (optional)
  • 1/2 lemon
US - Metric

Instructions

  • Crank up the oven to 350°F (176°C). Generously butter a 9-inch springform pan, line it with parchment paper, and butter the parchment.
  • Whisk the 1 cup all-purpose flour, 1 teaspoon baking powder, and large pinch salt in a large bowl.
  • Beat the 1 stick (4 oz) unsalted butter and 3/4 to 1 cup granulated sugar (depending on the tartness of the plums) in the bowl of a stand mixer, or in a large bowl with a handheld mixer, until light in color, 3 to 5 minutes.
  • Add the flour mixture to the bowl and then the 2 large eggs, 1 at a time, mixing just until combined.
  • Spoon the batter into the pan and smooth the top with an offset spatula. Dot the top of the batter with the 12 Italian purple plum halves or red plum quarters, skin side up.
  • Mix the 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger in a small bowl.
  • Sprinkle the fruit with the cinnamon sugar and squeeze the 1/2 lemon over the top of the batter, adjusting the amount to the tartness of the fruit.
  • Bake the plum torte until the cake is golden and the plums are bubbly, 50 to 60 minutes. Cool on a rack, then unmold.

Notes

  1. Check your plums—If your plums aren't particularly stellar, lightly—and I mean lightly—sprinkle the cut sides of the plums with salt and let them sit for 30 minutes. It helps draw out the flavor.
  2. Juicy fruit—If your plums are extra ripe and juicy, you may have to bake the torte a little longer so the cake won't be soggy.
  3. Batter check—The batter is supposed to be thick, so don't freak out! Just make sure to smooth the batter into the edges of the pan, and the top is even.
  4. Improvise—This plum cake is ultimately customizable. I often add warm spices (cinnamon, ginger, nutmeg, cardamom, allspice, vanilla, and/or mace) to the batter.

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 25mg | Fiber: 1g | Sugar: 24g