Plum Torte, a simple to make butter cake topped with Italian prune plums, vanilla, sugar and cinnamon baked in a spring-form pan. New York Times food columnist Marian Burros was given a recipe for a plum torte soon after she married. She published the recipe for the first time in 1983. The paper continued to run it for the remainder of the decade every single September, until one year they said enough is enough. But people noticed, and they were not happy. They sent angry letters demanding the recipe be reprinted. So, The Times printed it one more time, but with a note urging people to clip it out and laminate it inside their cupboard!
The beauty of this torte is that it doesn’t require plums to be delicious. You can substitute berries, peaches, pears, apples—most any fruit—fresh, canned, or frozen. The thing is, it’s so simple, that in spite of its hallowed status as an all-time favorite, I don’t see how you could forget this recipe!
The plum has enough tang to stay interesting in a sweet dessert, and it also tends to bake into a jammy, gooey texture.