Original Plum Torte Recipe - NYT Cooking

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 time that year “To counter anticipated protests,” Ms
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 time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Legendary New York Times Plum Torte Recipe since 1983 - Fragrant and Easy!

Original Plum Torte (from the New York Times) made Gluten-Free Recipe on Food52

We ate our way around the CJ Cup. Here's what we loved

NY Times Plum Torte {Paleo Gluten-Free}

The New York Times Plum Torte - Coley Cooks

purple plum torte – smitten kitchen

Moelleux of Summer Fruits - David Lebovitz French Cake of Summer Fruits

Original Plum Torte of The NEW YORK TImes, PDF

5 Ways to Adapt Our Famous Plum Torte Recipe - The New York Times

The Famous New York Times Plum Cake That Is Still Beloved 40 Years Later

The Famous New York Times Plum Torte - Mondomulia

Plum Cake Recipe - The Little Ferraro Kitchen

Original Plum Torte of The NEW YORK TImes, PDF

Search products_Wholesale Fresh Black Plum From High Quality From