The New York Times Plum Torte

Okay, this one’s a total classic—the New York Times Plum Torte. If you’ve never made it, now’s your time. It’s sweet, buttery, and full of juicy plums that bake into the most perfect, soft cake. It’s been around since the ’80s and people still bake it every single plum season. Why? Because it’s simple and really good.

💛 Why I Love This Recipe

This cake feels like home. I make it every summer when plums start showing up at the farmers’ market. The smell alone will make your kitchen feel warm and cozy.

Comes together in one bowl
Only 8 ingredients
Great for breakfast or dessert
Stays moist for days
Can freeze it (if it lasts that long!)

🍑 What You’ll Need

¾ cup unsalted butter, softened
1 cup granulated sugar (plus extra for topping)
1 cup all-purpose flour
1 tsp baking powder
Pinch of salt
2 large eggs
10–12 Italian plums (halved and pitted)
1 tsp lemon juice
1 tsp cinnamon (optional)

🍰 How to Make the New York Times Plum Torte

Step 1: Cream the Butter and Sugar

In a large bowl, cream together ¾ cup softened butter and 1 cup sugar until light and fluffy.

softened butter and granulated sugar being creamed together in a mixing bowl with a spoon, forming a pale, fluffy mixture

Step 2: Add the Eggs

Crack in the eggs and mix until smooth.

two cracked eggs being added into the butter-sugar mixture, with the batter turning smooth and creamy as it’s mixed

Step 3: Mix in Dry Ingredients

Add flour, baking powder, and a pinch of salt. Mix until just combined.

flour, baking powder, and salt being gently folded into the wet batter, forming a thick and creamy cake batter

Step 4: Spread Batter in Pan

Spoon the batter into a greased 9-inch round cake pan and smooth the top.

thick cake batter being spread evenly into a greased round cake pan with a spatula

Step 5: Add Plums on Top

Arrange halved plums skin-side up across the top of the batter. Sprinkle with lemon juice, a bit of sugar, and cinnamon if using.

halved Italian plums being arranged skin-side up on top of the cake batter, with lemon juice drizzled and sugar and cinnamon lightly sprinkled.

Step 6: Bake Until Golden and Set

Bake at 350°F (175°C) for 45–50 minutes, or until golden and a toothpick comes out clean.

the plum torte baking in the oven, the top golden brown with plums sunken slightly and the edges puffed

Step 7: Cool and Serve

Let it cool in the pan, then slice and serve warm or at room temp.

the cooled plum torte being sliced with a knife, showing the golden cake and soft baked plums inside.

☕ What to Serve With

A scoop of vanilla ice cream or whipped cream
Hot tea or a light roast coffee
Greek yogurt and honey (for breakfast!)
A glass of rosé or dessert wine

❓ FAQ

Can I use regular plums?
Yes, just cut them smaller. Italian plums are ideal but not a must.

Do I need to peel the plums?
Nope! The skins bake down and add color and flavor.

Can I make this gluten-free?
Yes! A 1:1 gluten-free flour blend works well here.

Can I freeze it?
Absolutely. Wrap it well and freeze for up to 3 months. Thaw at room temp.

How do I keep it moist?
Keep it covered on the counter or fridge for up to 3 days. It actually gets better the next day!

🍽️ That’s It!

If you’ve never baked the New York Times Plum Torte, this is your sign to do it. It’s simple, cozy, and basically foolproof. Let me know how yours turned out—and tag me if you post it! 🍰💬