World Famous Original Plum Torte by Marian Burros

Plum torte nytimes

This is one of the most popular desserts ever to be published by the New York Times. The original recipe appeared in 1989 and has become a classic. KosherEye has adapted the recipe for the parve kitchen, by substituting parve margarine for butter. Our plum torte just came out of the oven and it is truly delicious. A winner..and it's soooo easy.


3/4 cup sugar
1/2 cup unsalted butter or parve margarine
1 cup unbleached flour
1 teaspoon baking powder
pinch of salt
2 eggs
6 -10 pitted plums (purple or black) cut in halves or quarters
A sprinkle of sugar, lemon juice and cinnamon for topping


Preheat oven to 350 degrees
Cream sugar and butter in a bowl. Add flour, baking powder, salt, eggs and beat well
Pour batter into a 8,9, or 10 inch springform pan. 
Arrange the plums skin side up on top of batter; press down slightly
Top with a sprinkle of  lemon, sugar and cinnamon 
Bake for about 45 minutes to 1 hour until nicely browned and done.
Remove from pan when cool.


Serve at room temperature. This torte can be frozen but defrost completely,  and warm slightly before serving
Our plums were very large, so we used 6 and cut them into fourths.