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One of the most all-time popular recipes ever in the New York Times’s collection is the Marian Burros original plum torte recipe. First published in September 1983, and then every subsequent September thereafter, the annual appearance of the N.Y. Times’s plum cake recipe speaks to both its timelessness, and its success.
Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan. For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth.
First published in September 1983, and then every subsequent September thereafter, the annual appearance of the N.Y. Times’s plum cake recipe speaks to both its timelessness, and its success. Wondering what, exactly, is a torte?
For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess. Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside.
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