The New York Times' Plum Cake Recipe: A Delicious Twist on a Classic Dessert

the new york times famous plum torte is ready to be eaten and served for lunch
the new york times famous plum torte is ready to be eaten and served for lunch

Introduction to the New York Times' Plum Cake Recipe

a pie with slices cut out on a plate
a pie with slices cut out on a plate

The New York Times' Plum Cake Recipe, popularized by the renowned food columnist Melissa Clark, is a delightful twist on the classic fruit cake. This recipe celebrates the humble plum, transforming it into a moist, tender, and incredibly flavorful dessert that's perfect for any occasion. Let's dive into the details of this delectable treat and learn how to make it at home.

Understanding the Key Ingredients

The Famous History Behind The New York Times Plum Torte And More
The Famous History Behind The New York Times Plum Torte And More

Before we begin, let's take a closer look at the key ingredients in the New York Times' Plum Cake Recipe:

  • Plums: The star of the show, plums add a sweet-tart flavor and a beautiful presentation to the cake.
  • Almond Flour: This adds a lovely nutty flavor and a tender crumb to the cake.
  • Butter: Butter is crucial for the cake's rich flavor and moist texture.
  • Sugar: Both brown and granulated sugars are used to create a complex sweetness.
  • Eggs: Eggs provide structure and richness to the cake.
  • Vanilla Extract: This adds a warm, inviting flavor that complements the plums.
Classic New York Times Plum Torte Recipe
Classic New York Times Plum Torte Recipe

Preparing the Plums

The first step in making the New York Times' Plum Cake is preparing the plums. You'll want to use ripe but firm plums for the best flavor and texture. Cut them into quarters, remove the pits, and set them aside. The recipe calls for about 1.5 pounds of plums, which is roughly 6-8 plums, depending on their size.

Making the Batter

a close up of a cake on a plate with sauce drizzled over it
a close up of a cake on a plate with sauce drizzled over it

In a large bowl, cream together the butter and sugars until light and fluffy. This step is crucial for incorporating air into the batter, which will help the cake rise and become tender. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Folding in the Plums

Gently fold the prepared plums into the batter. Be careful not to overmix, as this can lead to a tough cake. The plums should be evenly distributed throughout the batter.

a close up of a pie on a glass platter with a white back ground
a close up of a pie on a glass platter with a white back ground

Baking the Cake

Transfer the batter to a greased and floured 9-inch springform pan. Smooth the top with a spatula and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.

NYT Plum Torte
NYT Plum Torte
a piece of cake that has been cut into pieces and is sitting on some paper
a piece of cake that has been cut into pieces and is sitting on some paper
a casserole dish filled with fruit sitting on top of a red table cloth
a casserole dish filled with fruit sitting on top of a red table cloth
La ricetta più amata del New York Times
La ricetta più amata del New York Times
a blueberry and plum cake on a plate with the words n y times plum cake
a blueberry and plum cake on a plate with the words n y times plum cake
a close up of a pie on a table with plums in the back ground
a close up of a pie on a table with plums in the back ground
Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking
Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking
a close up of a cake on a table with the words almond plum cake above it
a close up of a cake on a table with the words almond plum cake above it
an article in the news about torro's plum torte will outlast all of us
an article in the news about torro's plum torte will outlast all of us
a piece of cake sitting on top of a plate next to a knife and fork
a piece of cake sitting on top of a plate next to a knife and fork
Authentic German Plum Cake Recipe
Authentic German Plum Cake Recipe
a piece of paper with instructions on how to make a plum tortilla recipe
a piece of paper with instructions on how to make a plum tortilla recipe
Yogurt Plum Cake
Yogurt Plum Cake
a close up of a spoonful of food with fruit on it and crumbs
a close up of a spoonful of food with fruit on it and crumbs
NYT Original Plum Torte | The Fancy Pants Kitchen
NYT Original Plum Torte | The Fancy Pants Kitchen
Plum Cake
Plum Cake
two pictures of a piece of cake with ice cream on top
two pictures of a piece of cake with ice cream on top
the famous ny times plum torte recipe
the famous ny times plum torte recipe

Serving the New York Times' Plum Cake

The New York Times' Plum Cake is best served at room temperature, with a dusting of powdered sugar or a dollop of whipped cream. It's perfect for dessert, but it's also hearty enough to be enjoyed as a breakfast treat or an afternoon snack. The cake will keep at room temperature for up to 5 days, or in the refrigerator for up to a week.

Nutritional Information

Here's a breakdown of the nutritional information per serving (assuming 12 servings per cake):

Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein
450 25g 14g 100mg 220mg 52g 4g 36g 8g