Sweet Plum Torte Recipe: The Most Requested New York Times Recipe by Jan Mostrom
I was so surprised when I read that the No. 1 most requested New York Times recipe is this simple and delicious plum torte! This moist plum cake recipe was shared every September from 1983 to 1989, when the editors decided that was long enough. Apparently, readers were very upset and The Times received so many letters of protest that they have now decided to run this classic dessert recipe every fall.
My god-daughter and I made the recipe, and it was so easy and she loved it! What is wonderful is how easy the process is and how simple it is to adapt. If you don't like plums, for example, you can use any seasonal fruit. Don't have a springform pan? Just bake it in a similar-sized pan. It's light and delicious, so just make it your own with or without the kids' help!
Here is your shopping list for this famous plum torte recipe: fresh plums, granulated sugar, butter, flour, baking powder and eggs. If you want to fancy up the top, also grab some lemon juice and ground cinnamon. You are going to love this fall recipe!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Total Time: 65 to 70 minutes
Servings: 8
Ingredients
- 3/4 - 1 cup granulated sugar (I used 3/4 cup and it was plenty sweet for us)
- 1/2 cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- pinch of salt (optional)
- 2 eggs
- 24 halves of pitted purple plums
- granulated sugar, lemon juice and cinnamon, for topping
Helpful Products
- Stand Mixer
- Mixing Bowl
- Cake Pans
- Electric Mixer
- Rubber Spatula
- Cutting Board
- Measuring Cups
- Measuring Spoons
Recipe Notes
- You can use any fruit you prefer, such as peaches, nectarines or apricots.
- I used very ripe plums; eight cut into quarters worked great.
- You can use any flour you like for the cake. Use gluten-free flour to make this a gluten-free dessert.
Here's how to make it:
- Add the sugar and butter in a mixing bowl and blend with a mixer until smooth.
- Add the flour, baking powder, salt and eggs. Beat well.
- Butter the bottom of a springform pan. Spread the batter into the pan.
- Place the plums skin side up on top of the batter. If you would like, squeeze a bit of lemon juice on top and a sprinkle of sugar and cinnamon.
- Bake in a preheated 350-degree F oven for 50 to 60 minutes until golden brown.
- Let the torte cool for a couple of hours. Serve with a bit of whipped cream or fresh plums and enjoy. You can also freeze and reheat it after defrosting for a short time on 300 degrees F.
Nutrition Facts Per Serving
Calories: 275
Total Fat: 13g
Saturated Fat: 7.7g
Cholesterol: 71mg
Sodium: 98mg
Total Carbohydrate: 39.1g
Dietary Fiber: 1.3g
Total Sugars: 25.9g
Protein: 3.6g
Vitamin D: 12mcg
Calcium: 39mg
Iron: 1mg
Potassium: 203mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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