Follow along with our video producer Vaughn Vreeland as he cooks his way through one of The New York Times’s most classic recipes: Marian Burros’s Plum Torte. The Times published the recipe in the newspaper every September from 1983 until 1989, which the editors determined would be the last year they printed it. They received lots of angry letters from readers as a result. If you’d like to try it, fear not, you can access the recipe right here:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
My mother-in-law is very allergic to gluten, and my father-in-law is lactose intolerant. But they have an Italian plum tree on their farm, so I knew I had to find a way to make this torte for them. I substituted the flour with Namaste flour and the butter with non-dairy butter, and it turned out beautifully. I was so glad I was able to share it with them.
Thank you for making this video. When I read the recipe, I wasn’t sure if I was really supposed to just leave the plums on top or press them into the batter at all.
Years ago this recipe was in the paper using green tomatoes sliced thinly lay on top of cake batter and sprinkle with cinnamon sugar. After baking it tastes like apples you would never know it was green tomatoes! Absolutely delicious!
Thank you, thank you, thank you 🙏🏻 I have tried several times to get around signing up for NYT cooking. It is way more delicious watching it. Oh, did I mention seeing the variations was informative? Cast iron pan here I come 🏃
Has anyone tried this using part almond flour (instead of semolina)? I LOVE all things almond-flavored, so I think I'd also add some almond extract to the batter along with the lemon zest. Thoughts?
You are using the wrong plums! The recipe calls for Italian plums, which are available only in late summer — really early September. Really, this is an embarrassment for the Times!
I became increasingly chagrined myself when none of the versions tried the plums skin side down, despite that being one of the old timey comments of approval.
I love this recipe with our yard's triple crown blackberries – with brown butter, lemon zest, sub in some brown sugar and make a crumble topping ala good coffee cake. Then I gild the lily by spritzing it with jasmine blossom water after baking. I've been surprised by how much fruit this can take! This torte taught me to love baked fruit.
i love the plum torte, vaughn! love this video 💖 my main variation i do is i cut the plums more into 8ths than halves and fan them out, and i always add at least a bit of vanilla
Ha! I made one of these last week following the original recipe. I use a rectangular pan and cover the entire surface with plums alternating face up/face down. The up/down is sometimes dependent on how ripe my plums are. They’re often a bit underripe but bake up well anyways. I also get lots of plums per serving my way 🙂 This actually bakes up quite well in my toaster oven.
Cool so delicious.
I wish Vaughn knew I exist
I love the simplicity of flagnarde, and this is another simple recipe I'll add to my list to try when plums are in season.
My mother-in-law is very allergic to gluten, and my father-in-law is lactose intolerant. But they have an Italian plum tree on their farm, so I knew I had to find a way to make this torte for them. I substituted the flour with Namaste flour and the butter with non-dairy butter, and it turned out beautifully. I was so glad I was able to share it with them.
Thank you for making this video. When I read the recipe, I wasn’t sure if I was really supposed to just leave the plums on top or press them into the batter at all.
I really like the fact that New Yorkers love a recipe so much that they would write petty letters to editos over it being taken down.
Years ago this recipe was in the paper using green tomatoes sliced thinly lay on top of cake batter and sprinkle with cinnamon sugar. After baking it tastes like apples you would never know it was green tomatoes! Absolutely delicious!
he needed to put a lot more fruit on top
came for the food but stayed for the chef…
I can’t remember a single word this man said. Like I would fail a multiple choice test if there was one at the end of this video.
Please wear a bag over your head and a potato sack. Your attractiveness is distracting me from educational opportunities!
Your such a pleasure to watch. I'm sure in the old days you could have been a Vaughn Ville star..lol
Go Vaughn! 👏
New subscriber here…..i got given a box full of plums. Stealing your browned butter idea. Thanks
Thank you, thank you, thank you 🙏🏻
I have tried several times to get around signing up for NYT cooking.
It is way more delicious watching it. Oh, did I mention seeing the variations was informative? Cast iron pan here I come 🏃
Has anyone tried this using part almond flour (instead of semolina)? I LOVE all things almond-flavored, so I think I'd also add some almond extract to the batter along with the lemon zest. Thoughts?
I've made this with gluten-free flour and added all 24 cut up pieces of plum….nice and juicy, the more plums the better.
Vaughn’s Katherine Hepburn impression had me on board but we need MORE VAUGHN
Random question: is Vaughn related to Diana Vreeland?
Is this an Aaron Samuels cosplay or what? 😂😂😂
The necklace must be a nod to Lana del Rey. Torte also lovely
Saw himbo in the thumbnail. Clicked immediately.
You are using the wrong plums! The recipe calls for Italian plums, which are available only in late summer — really early September. Really, this is an embarrassment for the Times!
I've made this with apricots and holy cow it was good. seriously one of the best recipes ever.
I became increasingly chagrined myself when none of the versions tried the plums skin side down, despite that being one of the old timey comments of approval.
I love this recipe with our yard's triple crown blackberries – with brown butter, lemon zest, sub in some brown sugar and make a crumble topping ala good coffee cake. Then I gild the lily by spritzing it with jasmine blossom water after baking. I've been surprised by how much fruit this can take! This torte taught me to love baked fruit.
trying too hard to be quotable. just make the recipe and actually walk us through the steps in a straightforward way. how hard is that??
Vaughn you are the bombe!
i love the plum torte, vaughn! love this video 💖 my main variation i do is i cut the plums more into 8ths than halves and fan them out, and i always add at least a bit of vanilla
Can we somehow have Vaughn and Rajiv Surendra on the same channel? Pretty please? The sons I always wanted xx
outstanding vlog. so comforting and yet so inspiring to watch. thank you.
Vaughn referencing Call Me by Your Name while cooking various plum tortes is everything I need in a video!
I had to watch this more than once to focus on the recipe because Vaughn was distracting, in a good way!
Should have gone all in and use peach for the 3rd recipe
it always these gay white boys in the cooking videos. why?
I just made the third version with Italian flat peaches…molto bene!! 🤌🏻
Converted the recipe to grams if anyone else doesn't use cups.
(3/4 sugar = 150g, 1 cup = 200g), (113.4g butter), (100g Egg) (120g Flour), (4g Baking Powder), (2.4g salt)
Ha! I made one of these last week following the original recipe. I use a rectangular pan and cover the entire surface with plums alternating face up/face down. The up/down is sometimes dependent on how ripe my plums are. They’re often a bit underripe but bake up well anyways. I also get lots of plums per serving my way 🙂 This actually bakes up quite well in my toaster oven.
He is so 🔥
The torte isn’t the only thing that looks delicious 😻😻😻
My mom and grandma made this growing up. The cake was called “biszkopt z szliwkami.” My family is polish. This goes great with coffee and tea 🙂