With plums abundant in the shops right now, there’s no better moment to bake a Plum Torte. Not just any torte, of course – this is Marian Burros’ legendary Plum Torte, first published in 1983 and still, decades later, the most requested recipe in The New York Times’ history.
It’s easy to see why. Simple ingredients, minimal fuss and a glorious transformation in the oven as the plums turn soft, jammy and irresistible. Give it a try – we’re completely plum-mad for it.
Ingredients
150–200g granulated sugar (use less for sweeter plums)
115g unsalted butter, softened
125g plain (all-purpose) flour
1 tsp (5g) baking powder
¼ tsp salt (optional, but recommended)
2 large eggs, at room temperature
12 small plums, halved and pitted (about 500–600g total)
For the topping
1–2 tbsp sugar
1–2 tsp lemon juice
½–1 tsp ground cinnamon
Method
Preheat the oven to 175°C fan-forced.
Grease a 20–22cm springform tin and line the base with baking paper.
Cream the butter and sugar until pale and fluffy.
Beat in the eggs until smooth and well combined.
Gently mix in the flour, baking powder and salt until just incorporated.
Spread the thick batter evenly into the prepared tin.
Arrange the plum halves, skin-side up, pressing them gently into the batter.
Sprinkle with sugar, drizzle with lemon juice and dust with cinnamon.
Bake for 45–50 minutes, until golden and a skewer comes out clean.
Cool in the tin before releasing and serving.
Notes & Tips
This cake is even better the next day, as the plums sink slightly and become beautifully jammy.
Freezes well: wrap tightly and freeze for up to three months.
The same method works wonderfully with apricots, cherries, peaches or pears.
Lovely served with whipped cream or crème fraîche – though it truly shines all on its own.
Proudly Australian owned and operated