Marian Burros’s Plum Torte Is Still the Best Ever
Marian Burros’s Plum Torte, first published in The New York Times in 1983, has become a timeless classic. Here’s why it’s still considered the best:
- Simplicity: The recipe is straightforward and easy to follow.
- Versatility: It works well with various fruits, not just plums.
- Texture: The cake is moist and tender with a slightly crisp top.
- Flavor: The combination of sweet cake and tart plums is perfectly balanced.
- Seasonality: It’s a great way to use late summer plums.
- Nostalgia: The recipe has been passed down through generations.
- Adaptability: It can be served as a dessert or breakfast pastry.
Recipe highlights:
- Ingredients: Flour, sugar, butter, eggs, baking powder, salt, and plums
- Preparation time: About 15 minutes
- Baking time: About 1 hour
- Can be frozen for future enjoyment
