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The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last...
The New York Times Plum Torte is an iconic recipe that's incredibly easy to make and is a perfect way to use up beautiful in season summer plums. It's is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.
Marian Burros's easy plum torte recipe, originally featured in the New York Times, is an absolutely essential late-summer dessert. Ms. Burros's original cake recipe says you can bake this in an 8-, 9-, or 10-inch cake pan.
When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one expected it to become the most requested recipe, and among the...
Lois brought this recipe, originally called Fruit Torte, to Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor and its speed of preparation. When I had been married just a couple of years, I had worked out an assembly-line process for making many tortes and putting them in the freezer.
You know the one: the original plum torte, the Marian Burros recipe that ran in The New York Times every September from 1983 through 1989. The plum torte with five stars and over 14,000...
Marian Burros’s easy plum torte recipe, originally featured in the New York Times, is an absolutely essential late-summer dessert. Ms. Burros’s original cake recipe says you can bake this in an 8-, 9-, or 10-inch cake pan.
The plum torte is adorable and genuinely easy to make, using only a handful of ingredients. It travels well, it keeps well and it’s good any time of day.
Its appeal comes from its lovely old-fashioned flavor and its speed of preparation. It was originally called Fruit Torte.
Original Plum Torte by Marian Burros Juicy Plums , baked in a simple Vanilla batter to make a delicious Plum Torte! An easy and quick recipe to surely impress your guests!