NYT Original Plum Torte

There’s a reason this is the most-requested recipe in New York Times history. Marian Burros’s plum torte ran in the paper every September for years because readers wouldn’t let it go, and one bite of the jammy, buttery thing explains the devotion.

The batter couldn’t be simpler: butter, sugar, eggs, flour, and baking powder beaten together in one bowl and spread into a springform pan. You press halved plums skin-side down over the top and dust them with cinnamon sugar.

The alchemy happens in the oven. As the cake rises, the plums sink in and release their juices, collapsing into soft, tart-sweet pockets while the surface caramelizes under the cinnamon sugar.

Italian prune plums are the classic choice for their dense flesh and balance of sweet and tart, but any ripe plums work. The torte keeps for days and freezes beautifully, so it’s worth baking two while plums are in season.

Chef Tips

• Use an ungreased springform; the batter needs to grip the sides to climb as it bakes.
• Crowd the plum halves close together; they shrink as they cook and you want full coverage.
• A cake tester should come out clean from the batter, not the plums, which stay juicy.

Variations

• Swap the plums for apricots, pluots, or quartered peaches when prune plums aren’t around.
• Squeeze a little lemon juice over the fruit for extra brightness.
• Serve warm with vanilla ice cream or a dollop of softly whipped cream.