Almost immediately after I began my role at The New York Times in 2006, an urgent query landed on my desk from a fellow reporter named Marian Burros. She wanted to discuss a subject close to her heart: plum tortes.
Having transitioned from a men’s magazine to edit the food section, I was still getting acquainted with the paper, its staff, and the available budget. My intention was to let my deputy manage the section initially while I took time to acclimatize and strategize for the paper’s future. However, I quickly learned that my plans would be tested by Marian’s determination.
Marian told me the story of a plum torte recipe she’d first shared in 1983, which became one of the most sought-after recipes in The Times’ history. For years, this beloved recipe was a staple in the fall issue until a decision by an editor discontinued its annual reprinting. Marian urged me to bring the plum torte back that year, as it was already October, and the Italian prune plums, essential for the perfect torte, would soon be out of season.
Reflecting now, I regret declining her request. At the time, I rationalized that since the recipe was accessible on our website, publishing it again in print would be an unnecessary use of space. Yet, it is evident that seasoned journalists like Marian always strategize for the long haul. While editors may change, the enduring nature of the plum torte seemed destined to outlast us all.
Two years later, during her annual holiday gift guide, Marian cleverly included a mention of a mail-order source for “a delicious plum torte, the recipe for which has been in this paper many times.” In 2010, renowned food writer Amanda Hesser spotlighted the same recipe in The Times Magazine while compiling her “Essential New York Times Cookbook,” labeling the torte as “a nearly perfect recipe.”
Meanwhile, our online recipe database was undergoing substantial upgrades. The growing prominence of the site paralleled an expanding fan base for the plum torte. Editorial staff took notice, culminating in a 2016 article by Margaux Laskey that celebrated the torte’s revival as an internet sensation. “I love that something so simple took off,” Marian remarked from her retirement, expressing particular joy at the renewed opportunity to see the recipe published in print after more than a decade’s absence.
Since then, The Times has referenced and linked to the plum torte recipe countless times. Yet for Marian, nothing was quite as gratifying as seeing her name in printed form. She once confided, “I like seeing my name in the paper,” especially when she felt too much time had passed since her last article was published.
It’s likely that Marian harbored hopes of seeing her cherished plum torte recipe re-emerge in the newspaper’s pages one crisp autumn. And in the end, her instincts were correct.
**The Original Plum Torte**
The New York Times consistently featured Marian Burros’ beloved plum torte recipe every September from 1983 until 1989, when editors decided it had made its last appearance. To counter any anticipated criticism, Marian noted that the recipe was printed in a larger font with a broken-line border, making it easier to clip — yet the change did not quell the backlash. The paper was inundated with discontented letters from readers, one lamenting, “The appearance of the recipe, like the torte itself, is bittersweet. Summer is leaving, fall is coming. That’s what your annual recipe is all about. Don’t be grumpy about it.” In response to such sentiments, we commit to ensuring that this treasured recipe remains readily available every year as summer transitions into fall.
The original plum torte recipe from 1983 called for 1 cup of sugar; in 1989, this was adjusted to 3/4 cup. Below, we present both versions, along with some adaptations for the torte.
Makes 8 servings
Ingredients
– 3/4 cup to 1 cup sugar
– 1/2 cup unsalted butter
– 1 cup unbleached flour, sifted
– 1 teaspoon baking powder
– Pinch of salt (optional)
– 2 eggs
– 12 Italian prune plums, halved
– Sugar and lemon juice for topping
– 1 teaspoon cinnamon or to taste
Directions
1. Preheat the oven to 350 degrees.
2. In a bowl, cream the sugar and butter together. Then add the flour, baking powder, salt, and eggs, beating well.
3. Pour the batter into an 8-, 9-, or 10-inch springform pan.
4. Pit and halve the plums, placing the halves skin-side up on top of the batter.
5. Lightly sprinkle with sugar and lemon juice, depending on the fruit’s sweetness, and dust with cinnamon to taste.
6. Bake for approximately one hour. Once finished, let it cool. You can refrigerate or freeze it if desired, or allow it to cool to lukewarm before serving plain or with whipped cream.
Tip: To freeze the torte, wrap it double in aluminum foil, place it in a plastic bag, and seal. To serve a previously frozen torte, defrost it and reheat briefly at 300 degrees.
Recipe by Marian Burros.
