When it comes to iconic desserts, few recipes stand the test of time quite like the NYT Original Plum Torte. This charming dessert has graced countless home kitchens and tables since its introduction in the 1980s. Why is it so beloved? The beauty of this recipe lies in its simplicity. With its buttery base, delicate crumb, and the sweet tang of fresh plums baked to perfection, it’s the ultimate no-fuss dessert that tastes like it was made with love.
Did you know the NYT Original Plum Torte is one of the most requested recipes in the newspaper’s history? It became so popular that the New York Times printed it yearly for nearly a decade. Talk about a fan favorite! And the best part? You can whip it up in just minutes, with pantry staples and seasonal fruit.
This dessert is special because it bridges the gap between comfort food and elegant dining. If you’re a fan of my Classic Lemon Pound Cake, you’ll find that this torte brings a similar kind of magic to your table—simple ingredients creating an extraordinary final result. So, what are you waiting for? Let’s dive into the timeless charm of the NYT Original Plum Torte and bring a slice of history to your kitchen!
Table of Contents
What is NYT Original Plum Torte?
So what exactly makes the NYT Original Plum Torte iconic? Is it the melt-in-your-mouth buttery cake, the sweet-tangy burst of baked plums, or its ability to adapt to anyone’s baking skill level? Spoiler alert—it’s a combination of all three! This classic dessert features ripe, juicy plums nestled into a tender cake batter, with a sprinkle of sugar and cinnamon on top for a caramelized crust that’s simply irresistible.
The name itself feels fancy, doesn’t it? But here’s the thing—it’s easy enough for beginner bakers to tackle. It’s often said that “the way to someone’s heart is through their stomach,” and this dessert delivers every time. Perfect for family dinners, brunches, or even festive occasions, this recipe will make everyone think you’ve been baking for days. Now, are you ready to roll up your sleeves and make history in your kitchen?
Why You’ll Love This NYT Original Plum Torte
1. It’s Foolproof and Beginner-Friendly
Would you believe you can make a famous dessert with just 8 simple ingredients? The NYT Original Plum Torte requires almost no effort. Everything comes together in one bowl, and the sliced plums are layered on top before baking. Even baking novices can ace this dessert!
2. A Cost-Effective, Homemade Delight
Making this recipe at home is far more budget-friendly than purchasing a fancy dessert at a bakery. Fresh plums don’t break the bank, and the remaining ingredients are pantry staples like flour, sugar, and butter. Plus, there’s nothing quite as satisfying as knowing you whipped up such a delicious dessert yourself.
3. Customizable & Perfectly Balanced
While plums are the star of this recipe, you can easily swap them for other fruits when plums are out of season. Apples, pears, or berries make wonderful substitutes. What truly sets this dessert apart is the flavor balance. The sweetness of the sugar, the tang of the plums, and the buttery richness of the cake come together in perfect harmony.
If you love my Blueberry Crumble Cake recipe, consider this torte as its sibling—just as full of flavor but a little more elegant in appearance. Once you try it, you’ll understand why it’s been praised for decades.
How to Make NYT Original Plum Torte
Quick Overview
The NYT Plum Torte is as simple as it gets. With no special equipment needed and just a few steps to follow, you’ll be amazed at how such minimal effort yields such a spectacular dessert. All it takes is about 10 minutes of prep, 50 minutes in the oven, and voila—a bakery-worthy dessert is ready!
Key Ingredients for NYT Original Plum Torte
| Ingredient | Quantity | Special Notes |
|---|---|---|
| Unsalted Butter | ½ cup (1 stick) | Softened at room temperature |
| Granulated Sugar | ¾ cup | Plus extra for sprinkling on top |
| Large Eggs | 2 | Bring to room temperature |
| All-Purpose Flour | 1 cup | Substitute a gluten-free blend if needed |
| Baking Powder | 1 tsp | Ensures a light and fluffy texture |
| Salt | ¼ tsp | Balances the sweetness |
| Fresh Plums | 6 halves or sliced | Use ripe but firm plums for the best results |
| Ground Cinnamon | 1 tsp | Sprinkle on top for added warmth and flavor |
Step-by-Step Instructions
1. Prepare the Batter:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and set aside.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
2. Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until a smooth batter forms.
3. Assemble the Torte:
- Spread the batter evenly into the prepared pan. Arrange the plum halves (skin-side up) over the batter, gently pressing them down. Sprinkle the top with sugar and cinnamon for a caramelized finish.
4. Bake:
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
5. Cool & Serve:
- Let the torte cool slightly before removing it from the pan. Serve warm or at room temperature, with a dollop of whipped cream if desired.
What to Serve NYT Original Plum Torte With
- Light Whipped Cream: A dollop of fresh whipped cream makes this torte heavenly.
- Vanilla Ice Cream: The cool, creamy ice cream contrasts beautifully with the warm, buttery torte.
- Iced Coffee: A chilled latte or iced coffee is the perfect pairing for an afternoon treat.
- Bit of Sparkling Wine: This torte also serves as an elegant dessert for festive occasions.
Top Tips for Perfecting NYT Original Plum Torte
- Use Ripe Plums: The plums should be soft but not mushy to avoid making the torte too soggy.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until ingredients are just combined.
- Be Generous with Spices: Cinnamon and sugar on top make all the difference! Adjust according to your taste.
- Try Other Fruits: Swap plums for apples, peaches, or even berries to keep the recipe seasonal year-round.
Storing and Reheating Tips
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Room Temperature | Wrap in plastic wrap or foil | Up to 2 days |
| Refrigeration | Store in an airtight container | Up to 4 days |
| Freezing | Slice and wrap individually, then freeze | Up to 2 months |
| Reheating | Warm slices in the oven at 300°F for 10 minutes | Tastes just like fresh! |
FAQs About NYT Original Plum Torte
1. Can I make this gluten-free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten-free baking blend.
2. Do I have to peel the plums?
Not at all—the plum skins add texture, color, and flavor to the torte.
3. Can I use frozen plums?
Yes, but be sure to thaw and pat them dry before using to avoid extra moisture.
4. Can I make this ahead?
Absolutely! The flavors deepen overnight, making it even better the next day.
5. Does it work without cinnamon?
Yes, you can skip it, but the cinnamon adds a warm, cozy flavor to the torte.
6. What’s the best way to serve it?
Serve warm with whipped cream or ice cream for the perfect dessert experience.
Conclusion: Why the NYT Original Plum Torte Should Be Your Next Dessert
The NYT Original Plum Torte isn’t just another dessert—it’s a piece of baking history, a timeless recipe that’s as comforting as it is delicious. Whether you’re a seasoned baker or someone trying your hand at a fruit-based cake for the very first time, this classic torte is a must-try. It checks all the boxes: simplicity, flavor, elegance, and versatility.
What makes this recipe so enduring? First, it’s foolproof. With just a handful of simple ingredients—most of which you likely already have in your pantry—you can whip up a dessert that looks and tastes like it came straight out of a bakery. There’s no need for fancy equipment or technical baking skills; its approachable nature is what’s made it so beloved by generations of cooks.
Second, it’s seasonal in the best way. Plums work beautifully, but the recipe’s adaptability allows you to use what’s fresh and local: peaches, pears, apples, or even berries. This makes the torte a year-round dessert staple, perfect for showcasing your favorite fruits no matter the season.
Third, the NYT Original Plum Torte is a crowd-pleaser. Whether you’re making it for a family dinner, brunch with friends, or a special celebration, the combination of tender cake and sweet-tangy fruit draws everyone in. Top it off with a dusting of cinnamon sugar before baking, and it transforms into a rich, caramelized masterpiece. Pair it with whipped cream, a scoop of vanilla ice cream, or even a drizzle of warm caramel sauce, and you’ve got a dessert that will have people asking for seconds—and the recipe!
Let’s not forget its nostalgic charm. Tastes and food trends may come and go, but this torte reminds us of simpler times when homemade treats brought us all together. If you grew up watching your family bake, this recipe is sure to bring back that feeling of warmth and love from the kitchen.
So, whether you’re planning to bake for guests or just want to treat yourself (because you deserve it!), make the NYT Original Plum Torte your next project. Its timeless charm and incredible flavor will make it a recipe you turn to over and over again. Now, doesn’t that sound worth preheating the oven for? Happy baking—and don’t forget to let me know how your torte turns out in the comments below!