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If you’re looking for a dessert that feels like a warm hug from a close friend, look no further than The New York Times Plum Torte Recipe. This simple yet stunning cake brings together perfectly sweet plums nestled atop a tender, buttery base with just the right hint of cinnamon and lemon to brighten every bite. Whether you’re new to baking or a seasoned enthusiast, this torte’s charm lies in its comforting flavors and effortless elegance that will quickly make it a beloved staple in your recipe collection.
Ingredients You’ll Need
The magic of The New York Times Plum Torte Recipe comes alive because of its straightforward but thoughtfully chosen ingredients. Each component plays a key role in creating that lovely texture and harmonious flavor balance – from the richness of butter to the fresh zing of lemon juice.
- ½ cup unsalted butter (1 stick), softened: Provides a creamy, rich base that tenderizes the crumb and adds depth.
- 1 cup granulated sugar, plus 1 tablespoon for topping: Sweetens the torte and creates a slightly crunchy, caramelized surface.
- 2 large eggs: Adds structure and moisture to keep the torte soft yet firm.
- 1 cup all-purpose flour: The foundation that gives the torte its body and holds the ingredients together.
- 1 teaspoon baking powder: Ensures a light and fluffy texture by helping the cake rise gently.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 6–12 plums, pitted and halved (depending on size): The star of the show, their juicy tartness contrasts beautifully with the sweet batter.
- Juice of ½ lemon: Adds a refreshing brightness that lifts the fruit and batter flavors.
- 1 teaspoon ground cinnamon: Brings a warm, aromatic hint that complements the plums superbly.
How to Make The New York Times Plum Torte Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C) to get it ready for baking. Buttering a 9-inch springform pan creates a non-stick surface that helps the torte come out cleanly and maintains that beautiful golden crust.
Step 2: Make the Batter
In a medium bowl, cream the softened butter and 1 cup of sugar until the mixture is light and fluffy – this aerates the batter, ensuring a tender crumb. Next, incorporate the eggs one at a time, mixing thoroughly after each addition to build a smooth, homogenous batter. Finally, gently fold in the flour, baking powder, and salt, being careful not to overmix, which keeps the torte tender and moist.
Step 3: Assemble the Torte
Spread the prepared batter evenly into the buttered pan, smoothing the surface with a spatula. Now comes the fun part: arrange the halved plums, cut-side down, atop the batter. Gently press them into the cake without submerging them completely – this interplay of fruit and batter is key. Squeeze fresh lemon juice over the plums to add brightness, then mix the remaining tablespoon of sugar with cinnamon and sprinkle evenly across the surface for a gorgeous finish.
Step 4: Bake
Bake the torte for anywhere between 45 to 60 minutes, checking for a golden brown color and testing with a toothpick inserted into the center. When the toothpick comes out clean, your torte is perfectly baked, with a moist crumb and beautifully glazed fruit on top.
Step 5: Cool and Serve
Allow your torte to cool for at least 30 minutes on a wire rack. This resting time lets the flavors settle and the cake firm up slightly, making it easier to slice. The New York Times Plum Torte Recipe can be enjoyed warm, which feels like autumn on a plate, or at room temperature for a laid-back dessert. For a refreshing twist, try it chilled after refrigerating overnight.
How to Serve The New York Times Plum Torte Recipe
Garnishes
Enhancing this torte doesn’t have to be complicated. A light dusting of powdered sugar adds an elegant touch, or a dollop of whipped cream brings a cloud-like richness to every bite. For an extra indulgence, a scoop of vanilla ice cream paired with the warm plum flavors is simply heavenly.
Side Dishes
This torte pairs beautifully with a hot cup of tea or freshly brewed coffee, making it an ideal companion to your afternoon pause. If serving at brunch, a side of lightly sweetened yogurt or mascarpone cheese adds a creamy counterpoint that balances the fruity brightness.
Creative Ways to Present
Try serving individual slices topped with a sprinkle of toasted almonds or crushed pistachios for added texture and color contrast. You can also get playful by drizzling a warm caramel sauce over the slices, turning an already wonderful dessert into a showstopper.
Make Ahead and Storage
Storing Leftovers
The New York Times Plum Torte Recipe keeps beautifully in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the refrigerator helps preserve freshness without drying it out.
Freezing
To enjoy this torte later, wrap it tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to two months. When ready to eat, thaw in the refrigerator overnight for best results.
Reheating
Warm individual portions gently in the microwave for about 20 seconds or pop an entire slice into a preheated oven at 300°F for 10 minutes. Reheating revives that freshly baked experience and releases the enticing aroma of baked plums and cinnamon.
FAQs
Can I use other fruits instead of plums?
Absolutely! While plums give this torte its signature tart sweetness, peaches, nectarines, or even apricots work wonderfully if you want a seasonal twist or just prefer different flavors.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan, but be sure to generously butter it to prevent sticking. Keep in mind the sides won’t be removable, so let the torte cool well before slicing.
Is this recipe gluten-free friendly?
The original recipe calls for all-purpose flour, but you can experiment with a gluten-free baking blend that swaps cup-for-cup. Texture might vary slightly, but the flavor will still shine.
Can I make this torte vegan?
To make a vegan version, substitute the butter with a plant-based margarine and use flax eggs or another egg replacement. The texture may be a bit different, but the plums and spices will keep it delicious.
How ripe should the plums be?
Choose plums that are ripe but still firm. Overly soft plums might make the torte too wet and weigh down the batter, whereas under-ripe plums won’t develop their full sweetness during baking.
Final Thoughts
Give yourself the gift of something truly special by baking The New York Times Plum Torte Recipe. It’s a dessert that feels both homemade and sophisticated, bursting with fruit and cozy spice. Whether it’s a casual family treat or a charming dish to impress guests, this torte will quickly become one of your favorite ways to enjoy seasonal plums. I promise, once you try it, you’ll be reaching for this recipe again and again.
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The New York Times Plum Torte Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rustic and delightful New York Times Plum Torte featuring a buttery cake base topped with juicy, cinnamon-spiced plums. This simple yet elegant dessert blends tart fruit and sweet, tender cake, perfect for any season.
Ingredients
For the Cake Batter
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Topping
- 6–12 plums, pitted and halved (depending on size)
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C) and butter a 9-inch springform pan to prevent sticking.
- Make the batter: In a medium bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Gently fold in the all-purpose flour, baking powder, and salt until just combined to avoid overmixing.
- Assemble the torte: Spread the batter evenly into the prepared springform pan. Arrange the halved plums cut-side down on top of the batter, gently pressing them into the surface. Squeeze the juice of half a lemon evenly over the fruit to brighten the flavors. Mix the remaining tablespoon of sugar with ground cinnamon and sprinkle it generously over the plums.
- Bake: Place the pan in the preheated oven and bake for 45 to 60 minutes, or until the torte is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the torte from the oven and allow it to cool on a wire rack for at least 30 minutes. Serve warm, at room temperature, or chilled after refrigerating overnight for a firmer texture.
Notes
- Depending on the size of the plums, adjust the quantity between 6 to 12 halves to cover the cake evenly.
- Pitting and halving the plums carefully ensures even ripening and flavor in each bite.
- The lemon juice helps prevent the fruit from browning and adds a subtle tang to balance the sweetness.
- This torte can be enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
