New York Times Purple Plum Torte

The New York Times Purple Plum Torte is a classic fall dessert! Make this simple and delicious cake right NOW while purple Italian plums are in season.

Marian Burros’ Purple Plum Torte Recipe

This easy cake recipe has had a bit of a cult following since 1983, when cookbook author and food writer Marian Burros published her Purple Plum Torte recipe in the New York Times. As of today, this recipe has more than fifteen thousand very positive reviews!

This plum torte recipe was so popular with readers, the Times started printing it every September when Italian purple plums (also called prune plums) were in season. It was an annual way to mark the end of the summer growing season and transition to cooler fall temperatures.

In 1989, the New York Times food editors decided that the recipe would be printed for the last time…

“To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help.

The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That’s what your annual recipe is all about. Don’t be grumpy about it.”

We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all.

-Excerpt from the New York Times

Simple and Delicious Purple Plum Torte

I’ve had this recipe on my culinary bucket list for years – and I finally spotted the little Italian purple plums at the supermarket last weekend.

This humble and rustic torte is very quick and easy to make, and it’s truly a wonderful, simple dessert.

The sweet plums melt into a buttery cake with a slightly crunchy cinnamon sugar topping, and a touch of lemon juice helps balance the sweetness. It’s incredible when served still warm out of the oven.

• Every bite of this buttery cake is loaded with sweet plums.
• It’s quick and easy to make with a few simple panty ingredients and fresh, in-season purple plums.
• It has a wonderful combination of flavors and textures and is truly a perfect Fall dessert.

• Plums – While just about any fruit could be used in this torte recipe, we stayed true to the original version and used small, purple Italian plums – sometimes also called prune plums. You’ll cut them in half and remove the pits
• Granulated Sugar – Over the years, this recipe evolved to use less sugar (originally one cup, reduced to ¾ cup). Our advice is to taste your plums – if they are super sweet and ripe, use less. If they are sour and perhaps under-ripe, use the full cup amount.
• Unsalted Butter
• All-Purpose Flour
• Baking Powder
• Salt – Listed as optional, but salt added to dessert recipes balances and enhances the sweetness.
• Eggs
• For the Topping – Additional granulated sugar, fresh lemon juice, and ground cinnamon.
• Non-Stick Cooking Spray

1. Spray bottom and sides of the springform pan with non-stick cooking spray.
2. Cream the butter and sugar in a mixing bowl.
3. Add sifted flour, baking powder, salt, and eggs to the bowl and mix again until combined.
4. Spoon the batter into the prepared pan. Use an offset spatula or the back of a large spoon to spread evenly.
5. Place the cut and pitted prunes skin side up onto the top of the batter.
6. Sprinkle the top with additional sugar, lemon juice, and ground cinnamon.
7. Bake for 50 to 60 minutes depending on the size of your pan. Use a toothpick to test for doneness.
8. Let the torte cool for 10 minutes, then run a knife around the edges of the pan to loosen the cake before removing the outer part of outer springform pan.
9. Serve warm or cooled in slices.

• Can I make this Purple Plum Torte ahead of time? Yes.
• How do I store this torte? Wrap with plastic wrap and store in the refrigerator.
• How do I serve leftovers? We like to serve this torte just slightly warm. Microwave individual slices just enough to warm through.
• Can I freeze it? Yes, the original recipe suggests baking a few of these tortes while the purple plums are in season. Wrap tightly with plastic wrap. Thaw in the refrigerator before serving and reheat it briefly in a 300 degree F oven.

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