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Marian Burros' Plum Torte Recipe

Updated: Aug 5


Every fall, as the air gets crisp and the plums ripen, I’m reminded of a classic recipe that captures the essence of the season: Marian Burros' Plum Torte, a beloved staple since it appeared in The New York Times over three decades ago.


Close-up of fresh whole plums with a mix of deep red and purple skin.
Fresh whole plums ready for baking.

This torte has a way of making everyone feel like a seasoned baker, thanks to its straightforward, fuss-free approach. But it’s not just about following a recipe; it’s about making it your own, which is exactly what I set out to do.


Fresh plums cut in half, showing their yellow-green flesh and removed pits
Halved plums prepared for the torte.

This year, I decided to shake things up a bit by adding a dash of cognac and a sprinkle of homemade pumpkin spice to the mix. These aren’t just whimsical additions; they bring a depth and warmth to the torte that feels like fall in every bite.


Whole baked plum torte with golden-brown crust and visible plum halves on top.
A beautifully baked plum torte with a golden crust.

The cognac elevates the natural tartness of the plums, while the pumpkin spice melds beautifully with the fruit’s sweetness, creating layers of flavor that are both comforting and subtly sophisticated.


If you’re up for a little kitchen adventure, why not give this twist on Marian Burros' classic a try? It’s a lovely way to welcome the season and an even better treat to share with friends and family.


Slice of plum torte on a white plate, showing its moist crumb and baked plum pieces.
A tender slice of plum torte revealing juicy baked fruit.

Plus, it’s an opportunity to add your own spin to a piece of culinary history. Whether it becomes a new favorite or a fun experiment, it’s all about the joy of baking and the memories you create along the way.


Overhead view of a round plum torte with evenly spaced baked plums.

Ingredients:

Inspired by Marian Burros

(Make 8" cake)

  • Plums Washed Halved, About 10

  • Cognac, 2 TBSP

  • Unsalted Butter, 115g + More For Greasing

  • Demerara Sugar, 75g + 1 TBSP

  • Granulated Sugar, 75g

  • Eggs, 2

  • Unbleached All Purpose Flour, 120g

  • Baking Powder, 1 TSP

  • Sea Salt, Pinch

  • Vanilla Paste, 1 TSP

  • Pumpkin Spice Blend Homemade, 1 TSP

Equipment:

  • Oven

  • 8" Spring Form Round Cake Pan

  • Hand / Stand Mixer

Directions:

  1. Please visit my "Pumpkin Spice Blend" page for the recipe.

  2. In a large bowl, toss together the plums and cognac.

  3. Set them aside until ready to use.

  4. Preheat oven to 180 degree celsius or 350 fahrenheit.

  5. Lightly grease the cake pan with some butter.

  6. Line the bottom and sides of the pan with parchment paper.

  7. Cream butter with a stand or hand mixer until it reaches mayo consistency.

  8. Whip in the 2 types of sugar, 1/2 portion at a time, until light and fluffy.

  9. Followed by the eggs.

  10. In a large bowl, combine flour, baking powder and salt.

  11. Continue to whip in the flour mixture, 1/2 portion at a time, until well combined.

  12. Lastly, mix in the vanilla paste.

  13. Scrape down the sides as you go along.

  14. Transfer the batter to the prepared cake pan.

  15. Lay the soaked plums, skin side up, in a circular pattern.

  16. In a small bowl combine 1 TBSP of demerara sugar and pumpkin spice blend.

  17. Sprinkle that pumpkin spice sugar mixture over the top.

  18. Wack into the oven and bake for about 40 to 50 mins.

  19. The top should be golden brown and pass the skewer test.

  20. Remove from oven and set aside for 10 mins.

  21. Release the spring and allow the cake to cool down completely.

  22. Slice and serve.


Fork holding a bite-sized piece of plum torte, with a cooked plum piece beside it.

Crispy on the outside, soft, moist and dense on the inside...


Partially eaten slice of plum torte on a white plate with crumbs and a spoon

Mama Mia...

Recipe Video:




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