Made with simple pantry ingredients Beautiful presentation with minimal effort Perfect balance of sweet and tart Moist, tender crumb with caramelized fruit topping Ideal for brunch, dessert, or afternoon coffee Freezer-friendly and great for make-ahead
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
granulated sugar unsalted butter, softened all-purpose flour baking powder salt eggs fresh plums, halved and pitted ground cinnamon fresh lemon juice (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper if desired.
In a large bowl, cream together sugar and softened butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Spread the thick batter evenly into the prepared pan.
Arrange plum halves skin-side up over the batter, pressing them in slightly.
Sprinkle the top with cinnamon and a little extra sugar. Add a few drops of lemon juice if desired.
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
Allow the torte to cool before removing from the pan. Slice and serve.
Servings and timing
Servings: 8 servings
Prep time: 15 minutes Cook time: 45–50 minutes Total time: Approximately 1 hour 5 minutes
Variations
Use Italian prune plums for a traditional version. Substitute peaches or nectarines when plums are not in season. Add a pinch of nutmeg along with the cinnamon. Sprinkle sliced almonds over the top before baking. Serve with whipped cream or vanilla ice cream. Add a light dusting of powdered sugar before serving.
Storage/Reheating
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices gently in the microwave for 10–15 seconds if desired.
This torte freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight at room temperature before serving.
FAQs
What type of plums work best?
Italian prune plums are traditional, but any ripe, firm plum works well.
Should the plums be peeled?
No, the skins soften during baking and add beautiful color.
Can I reduce the sugar?
Yes, you can slightly reduce it, but the sugar helps balance the tartness of the plums.
Why is my batter so thick?
The batter is meant to be thick; it supports the juicy fruit as it bakes.
Can I use frozen plums?
Fresh is best, but if using frozen, thaw and drain well before adding.
Do I need a springform pan?
No, a regular 9-inch cake pan works fine. Just grease well and line with parchment.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
How do I know when it’s done?
The cake should be golden and set, and a toothpick inserted into the cake portion should come out clean.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust baking time as needed.
Is it better served warm or cold?
It’s delicious either way, but many prefer it slightly warm with a scoop of ice cream.
Conclusion
New York Times Plum Torte is a timeless dessert that proves simple ingredients can create extraordinary results. With its buttery base and beautifully caramelized plums, this easy cake is a seasonal favorite that never goes out of style
This New York Times Plum Torte is a timeless, buttery cake topped with juicy plums that caramelize beautifully as they bake. With its tender crumb and perfect balance of sweet and tart flavors, this classic plum torte recipe is a late-summer and early-fall favorite, ideal for brunch, dessert, or afternoon coffee.
Ingredients
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
8–10 fresh plums, halved and pitted
1 teaspoon ground cinnamon
1–2 teaspoons granulated sugar (for topping)
A few drops fresh lemon juice (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform or cake pan and line the bottom with parchment paper if desired.
In a large bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Spread the thick batter evenly into the prepared pan.
Arrange plum halves skin-side up over the batter, pressing them in slightly.
Sprinkle with cinnamon and extra sugar. Add a few drops of lemon juice if desired.
Bake for 45–50 minutes, until golden and a toothpick inserted into the cake portion comes out clean.
Cool before removing from the pan. Slice and serve
Notes
Italian prune plums are traditional and hold their shape beautifully.The batter will be thick — this is normal and helps support the fruit.Add a pinch of nutmeg along with cinnamon for extra warmth.Sprinkle sliced almonds on top before baking for texture.Dust lightly with powdered sugar before serving for an elegant finish.This cake freezes exceptionally well for up to 2 months.
