Wooden bowl of plums on table with greenery
The Famous New York Times Plum Cake That Is Still Adored 40 Years Later
The New York Times is well-known for publishing recipes and even cookbooks, and one of its most popular recipes is a plum torte that was first featured in the publication in 1983.
Created by Marian Burros, the recipe was published annually from September 1983 through 1989, but due to its surge of popularity, it's now republished every year.
The torte, a type of cake that can be made with ground nut flour, is studded with tons of fresh purple plums. The recipe requires only eight ingredients and an hour of your time.
While the original torte called for 1 cup of sugar, today’s recipe suggests ¾ to 1 cup of sugar, along with unsalted butter, flour, baking powder, salt, lemon juice, and cinnamon.
You can find the whole recipe on The New York Times website. It involves typical steps like creaming butter and sugar, sifting flour, and baking at 350 degrees.