Prajitura cu prune New York Times - Original Plum Torte

Prajitura cu prune New York Times – Original Plum Torte este una dintre cele mai cunoscute si mai republicate retete din istoria The New York Times. A aparut pentru prima data in septembrie 1983, semnata de jurnalista culinara Marian Burros, si a devenit atat de iubita incat ziarul a republicat-o in fiecare septembrie timp de sase ani consecutivi. In 1989, cand redactia a anuntat ca nu o va mai publica, cititorii au trimis scrisori de protest pentru ca aparitia ei anuala insemna, pur si simplu, ca vine toamna. La mai bine de patru decenii de la prima publicare, Original Plum Torte continua sa fie o reteta-emblema.Simpla, fara pretentii, cu prune care se inmoaie ca o dulceata si o crusta fina de zahar si scortisoara deasupra. Exact genul de prajitura pe care o faci o data si dupa care devine ritual de toamna si la tine acasa! Probabil acesta este si secretul longevitatii ei. Prajitura cu prune New York Times nu incearca sa fie spectaculoasa. Aluatul este simplu, prunele se inmoaie si devin aproape ca o dulceata in timpul coacerii, iar zaharul si scortisoara formeaza deasupra o crusta fina si parfumata.

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INGREDIENTE (pentru 6-8 portii)

Pentru aluat:

115 grame unt la temperatura camerei
150 grame zahar
2 oua
120 grame faina
1 lingurita praf de copt CIO
1 praf de sare

Pentru topping:

6 prune taiate pe jumatate si dezambrate
2 linguri zahar
1 lingurita scortisoara

Mixam untul la temperatura camerei cu zaharul pana obtinem o crema alba si pufoasa. Adaugam ouale unul cate unul si mixam pana cand sunt incorporate complet. Adaugam faina, praful de copt CIO si praful de sare si mixam pana obtinem o compozitie omogena si cremoasa.

Punem compozitia intr-o tava cu diametrul de 22-24 cm tapetata cu hartie de copt si o nivelam uniform cu ajutorul unei spatule. Asezam deasupra prunele taiate pe jumatate cu partea taiata in sus, aranjate frumos in cerc sau distribuite uniform dupa preferinta si le apasam usor in aluat.

Presaram cu cele 2 linguri de zahar si scortisoara si coacem in cuptorul preincalzit la 170°C pentru 40-45 de minute, pana cand trece testul scobitorii si suprafata este frumos rumenita si parfumata.

Servim calda sau la temperatura camerei cu o cupa de inghetata de vanilie alaturi — combinatia perfecta pentru o seara de toamna!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Prajitura cu prune New York Times — Original Plum Torte, te invitam sa incerci si alte retete inspirate:

Crumble cu unt de arahide, piersici si prune

English version

The New York Times Plum Cake — Original Plum Torte

The New York Times Plum Cake – Original Plum Torte is one of the most well-known and most republished recipes in the history of The New York Times. It first appeared in September 1983, signed by culinary journalist Marian Burros, and became so beloved that the newspaper republished it every September for six consecutive years. In 1989, when the editorial team announced they would no longer publish it, readers sent letters of protest because its annual appearance simply meant that autumn had arrived. More than four decades after its first publication, the Original Plum Torte continues to be an emblematic recipe. Simple, unpretentious, with plums that soften like jam and a fine crust of sugar and cinnamon on top. Exactly the kind of cake you make once and after which it becomes an autumn ritual in your own home! This is probably the secret to its longevity. The New York Times Plum Cake does not try to be spectacular. The batter is simple, the plums soften and become almost like jam during baking, while the sugar and cinnamon form a fine and fragrant crust on top.

INGREDIENTS (for 6-8 servings)

For the batter:

115 grams butter at room temperature
150 grams sugar
2 eggs
120 grams flour
1 teaspoon CIO baking powder
1 pinch of salt

For the topping:

6 plums halved and pitted
2 tablespoons sugar
1 teaspoon cinnamon

Beat the butter at room temperature with the sugar until you get a white and fluffy cream. Add the eggs one at a time and beat until fully incorporated. Add the flour, CIO baking powder and salt and mix until you get a smooth and creamy batter.

Pour the batter into a 22-24 cm round tin lined with baking paper and level it evenly with a spatula. Arrange the plum halves cut side up on top — placed beautifully in a circle or distributed evenly according to preference — and press them gently into the batter.

Sprinkle with the 2 tablespoons of sugar and cinnamon and bake in the oven preheated to 170°C for 40-45 minutes, until a skewer comes out clean and the surface is beautifully golden and fragrant.

Serve warm or at room temperature with a scoop of vanilla ice cream alongside — the perfect combination for an autumn evening!

If you enjoyed this New York Times Plum Cake — Original Plum Torte recipe, we invite you to try other recipes for inspiration: One Pan Plum Dumplings, Galette aux prunes or Crumble with Peanut Butter, Peaches and Plums.

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