Purple plum torte from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 815) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The cinnamon should be 1 teaspoon not 1 tablespoon.

  • kkmatti on September 08, 2025

    Very good simple cake. I used Italian plums from my tree.

  • FromScratch on July 27, 2025

    This is one of those too-simple, how can it be that fantastic? recipes. I have a CSA, and there is always fruit I don't particularly care for (talking about you, plums) or it gets ripe too fast. This recipe works with any kind of plums. Also any other fruit, spices, or extracts. This is my go-to plum torte recipe. It's also my go-to cherry almond cake recipe, and my pear cardamom cake recipe. It's the kind of recipe where it makes you wonder why you have all those cookbooks, because you don't need them, because you have this recipe. Make it once, you'll see.

  • jdejong on February 14, 2024

    I actually came to this famous NYT recipe through the darling book “Cake”, illustrated by Maira Kalman and have made it many, many times. Yesterday, I took a risk and used Melt Organic Plant Butter in place of regular butter because my husband is lactose intolerant. I use the product often in savory recipes, but I was concerned about changing the consistency of the torte. I had some beautiful Italian plums that I froze this summer that were begging to be used. I also used Fiori di Sicilia in place of the vanilla. I skipped the lemon juice this time and used Demerara sugar on the top with the cinnamon for a bit of texture. I baked it for 60 minutes in a 350 degree convection oven in my spring form pan and it was as delicious as ever.

  • abrownb1 on July 02, 2021

    Wow this cake is amazing! Super simple to put together but tastes like you slaved all day. I had larger plums so I quartered them and it was perfect. A keeper for sure.

  • Rradishes on September 07, 2020

    Great cake, easy to make and great results. Also pretty! Made with plums and was surprised at how great and jammy they came out, definitely adding to the cake. This would be good with other fruit too though.

  • Jane on September 16, 2019

    I’ve been meaning to make this for years, ever since hearing it was the NYT’s most requested recipe. Some gifted prune plums finally got it in the oven. A very easy and lovely cake. Better the second day as the fruit moistens the cake - I found it a bit dry the first day. I skipped lemon juice as my plums were a bit tart but I would use it anyway next time as the sugar/cinnamon topping stayed a bit dry on top of the plums, whereas they should be glossy.

  • sarahkalsbeek on July 13, 2018

    I used blueberries instead of plums. Found someone online who suggested 4 cups of blueberries, which seemed like way too much at the time, but I think it worked out. They sink down. I used the 3/4 c sugar because I thought the blueberries were sweeter than the plums. Next time I'd use to the full 1 c. I also added a bit of coriander (instead of the cinnamon) because it pairs so well with blueberries. Cooked several minutes longer than was suggested - perhaps because there were so many blueberries on top! Delicious!

  • twoyolks on September 01, 2015

    I found the cake portion to be very good but the plums were extremely tart. This may just have been the plums I used.

  • eliza on September 15, 2014

    This is very good and very easy to make (I used the online version of the recipe). I added some pears along with the plums and they worked well. As others have said, it doesn't make a lot of batter but worked well in a 10 inch springform pan. Baked 44 minutes.

  • TrishaCP on September 13, 2014

    Just as delicious as everyone else has already said. I would probably reduce down to 3/4 cups sugar next time though.

  • Cheri on March 31, 2012

    Excellent. Doesn't make a lot of batter. Had to use a 10" pan, but that worked out fine. Only needed 7 plums - that was plenty, don't think 12 would have fit. Served with a little whipped cream on top.

  • cpauldin on February 25, 2012

    Don't be afraid to really cram the plums in- they sink and so you can fit more than you think. I added a little Fiori del Sicilia extract (from KAF) and it was excellent. This is so quick but looks elegant with a little whipped cream and/or fruit sorbet. A great end to an Italian dinner!

  • feucht22 on January 30, 2012

    When you make one of these you might as well make 5. They freeze beautifully and suit a variety of occasions. I've used blueberries with good results.

  • PrincessK on February 13, 2011

    pg 764, Per Amanda the ingredient list should call for 1 teaspoon cinnamon, not 1 tablespoon.

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