Golden-brown plum torte with fresh purple plums and crumb topping on a round cake pan

Breads & Muffins

Famous Plum Torte🌸

Name: Famous Plum Torte🌸
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup sugar; ½ cup unsalted butter, at room temp; 1 tsp baking powder; ¼ tsp kosher salt (half as much if using fine table salt); 2 eggs, large, at room temp; 1 cup flour; 12 small purple plums, halved and pitted (you can replace some of the plums with peach chunks); 1 tsp cinnamon; 2 tsp freshly squeezed lemon juice; 2 tbsp sugar

The New York Times' most beloved plum torte from 1983—so perfect, I've never felt the need to change it, though I love adding my own creative touches.

5.0 (2)

Prep

15 min

Cook

50 min

Total

1hr 5min

Serves

Style

💰 Everyday

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This simple yet elegant plum torte isn't just any cake—it's the famous recipe first published by the New York Times in 1983, and it became so beloved that they brought it back year after year. With just a handful of basic ingredients, this torte allows the plums to truly shine, creating a dessert that's both humble and unforgettable. 🍇🌿

One of the best things about this recipe is how easy it is to memorize. You don't need fancy ingredients or complicated techniques; everything comes together effortlessly. Each time I make it, I consider doubling the batter. But as soon as it comes out of the oven, I realize: there's no need to change a thing. The proportion of juicy, sweet plums to tender, buttery batter is spot-on, creating a perfect balance in every bite. ✨

That said, I do sometimes add my own twist. This time, I included a few peach slices along with the plums. The combination of peach and plum adds a delightful burst of flavour and a beautiful colour contrast. I also adjusted the salt slightly and streamlined the mixing process (no need for an extra bowl—my version simplifies the method while keeping the integrity of the original intact). 🍑💫

So, if you're looking for a dessert that's elegant, effortless, and truly timeless, give this iconic plum torte a try. It's one of those rare recipes that never needs to be changed, but always welcomes a little creative flair. 💛

Ingredients

Servings:

¾ cup sugar
½ cup unsalted butter, at room temp
1 tsp baking powder
¼ tsp kosher salt (half as much if using fine table salt)
2 eggs, large, at room temp
1 cup flour
12 small purple plums, halved and pitted (you can replace some of the plums with peach chunks)
1 tsp cinnamon
2 tsp freshly squeezed lemon juice
2 tbsp sugar

Instructions

1
Preheat the oven to 350°F (175°C).
2
In the bowl of your stand mixer, cream the butter, sugar, salt, and baking powder on high speed until light and fluffy, being sure to stop the mixer and scrape down the sides of the bowl. Add the eggs one at a time and beat on medium speed until smooth. Stop the mixer and sift all of the flour into the bowl. Mix on low speed until the batter is just incorporated, no longer. Pour the batter into an ungreased 9-inch (23cm) springform pan.
3
Arrange the plums (and peaches, if using) skin side up over the cake. Sprinkle the cake with cinnamon, lemon juice, and 2 tbsp (30ml) sugar.
4
Bake in the preheated oven for 40–50 minutes (mine was ready right at 40 minutes) until a toothpick comes out clean. The internal temperature should be around 204–206°F (96–97°C) when measured with a digital thermometer inserted into the middle of the cake, avoiding the bottom of the pan. Be sure to avoid 212°F (100°C) and beyond, since that's the temperature at which water turns to steam, which means you'll start losing precious moisture quickly. Cool before serving.
5
This cake tastes even better the next day. It will seem as though there is very little batter, but the cake will rise as it bakes and the proportion of batter to fruit is simply perfect. Do not grease the pan, as this will prevent the cake from rising properly.

FAQ

Can you make plum torte ahead of time?+

Yes! This torte keeps well for up to 2 days stored in an airtight container at room temperature, or you can freeze it for up to a month—just thaw it before serving. You can also prepare the batter the night before and refrigerate it, then add the plums and bake the next day.

What can you use instead of plums in this recipe?+

Peaches work beautifully as a substitute or mixed with plums, as the recipe mentions. You can also use nectarines, apricots, or even fresh berries, though you may need to reduce any extra liquid they release.

Why is my plum torte dense or gummy in the middle?+

This usually happens when you overmix the batter after adding the flour or when the plums release too much juice—make sure to mix on low speed just until combined and use ripe but firm plums. Also, ensure your oven is fully preheated to 350°F so the edges set before the center gets soggy.

How should you serve plum torte?+

Serve it warm or at room temperature with a dollop of whipped cream, Greek yogurt, or vanilla ice cream to complement the tart plums and cinnamon flavors. A dusting of powdered sugar on top also adds a nice finishing touch.