The New York Times Plum Torte - Famous Torte Cake - Easy & Simple ingredients

The New York Times Plum Torte - Famous Torte Cake - Easy & Simple ingredients.

The New York Times Plum Torte recipe is easy to make. It's light, super moist, not too sweet and great with a cup of coffee or tea.

This cake recipe originally by Marion Burros was first printed in the New York Times in 1982 and continued to run for the remainder of the decade every single September, until one year they said enough is enough. But people noticed, and demanding the recipe be reprinted.

If available, use dark purple plum fruit as they will become sweet-tart and jammy when baking. The deep purple plums will bleed all throughout the batter, and the cake will end up slightly moist.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
7-10 Dark Purple Plums (preferable)
1/2 cup unsalted butter (room temperature)
3/4 cup sugar
1 cup flour
1 tsp Baking Soda
1/2 tsp Salt
Cinnamon

#quickrecipes #plumcake