Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking

[@ann4wade]

Petition for more Vaughn content. "Vaughtent" if you will.

[@mawnster36]

I will.

[@kroy2121]

Me too!

[@dianehutchinson9257]

Excellent pun👌

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@JAY20red]

Totally!!!

[@vaughnvreeland3589]

Hi y'all! Thanks so much for watching. I love this recipe and make it all the time with whatever fruit I have on hand (usually whatever is seasonal, but frozen works too!). My ultimate version calls for browning the butter, adding 1 tablespoon lemon zest and a pinch of cardamom on top. 3/4 cup sugar is plenty, in my opinion! The olive oil version was also delicious - and you can never go wrong with the original recipe. I can't wait to hear your variations on this classic. It's amazing how something so simple can be so delicious. Its popularity stands the test of time!

[@StephenMM0422]

Thank you for sharing all these variations. Keep the content coming!!

[@KristopherNexus]

Hey Vaughn, you're gorgeous!

[@Dlkny321]

i love you king, just wanted to let you know

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@stephenbayer3909]

I like how you gently nestled your plums 😍

[@mikeyd946]

The torte isn’t the only thing that looks delicious 😻😻😻

[@matcharet3746]

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)

[@mapycia]

You are an 😇

[@SongWitch]

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.

[@drewtrgovac3645]

Vaughn referencing Call Me by Your Name while cooking various plum tortes is everything I need in a video!

[@EvaToad]

As soon as the first episode of this series came out, this is the recipe I thought of. It really is one of the best. I made this torte three (3!) times this summer, largely because we have a plum tree (aka: an annual plum problem) and because this recipe is So. Damn. Good. And now I’m tempted to make it a few more times in order to try some additional variations!

[@missyetzenhouser2200]

I’ll watch anything Vaughn does. More Vaughn, please.

[@muaathahabdullah6894]

Yesss we need more of Vaughn!!!!

[@z.laflare7495]

Vaugh … wow *chefs kiss*, oh the dessert looks good too

[@roseconklin5392]

Vaughn thank you so much for these recipes. I am Italian and cannot wait to try the olive oil and semolina flour one! They all look yummy 😍

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@robinmarks5638]

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!

[@katarzynawszeborowska5245]

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 :)

[@patgentry7268]

Last plums have arrived and I’m doing plum sweets right this minute…thanks for the posting, Vaughn!

[@carollynnelee]

This is my go-to cake now. I make mine with half a cup of brown sugar. I prefer less sugary desserts and it works ; ) zest fr a whole lemon and a pinch of cinnamon on top. Soooo good. Major brownie points from family and friends. Thank you Vaughn and NYT Cooking! X

[@McAuliflower]

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.

[@wangzhou1234]

I've made this with apricots and holy cow it was good. seriously one of the best recipes ever.

[@jmbear628]

outstanding vlog. so comforting and yet so inspiring to watch. thank you.

[@umq5147]

This is wonderful and Vaughn is the perfect presenter for this

[@kristinnoyoudontneedtoknow1181]

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

[@glentilley4970]

Thank you again, Vaughn...I'm going to say it: the proof is in the plum. Your charm, brown butter and fresh fruit...who needs anything else?

[@ElyseTager]

Yay, more Vaughn. And the t-shirt!

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@m.theresa1385]

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.

[@sdeaglefeather]

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 🏃

[@katiescarlett5249]

This recipe was amazing. I have Santa Rosa Plums. I put one teaspoon of vanilla in the batter and it came out perfect. Next time, I will use a few more plums. The beauty of the recipe is that apples, peaches and pears can also be used. The recipe is very versatile.

[@gulden1963]

The reason there's a discrepancy between the number of plums the recipe calls for and the number of plums you have: Marian no doubt meant prune plums, which are very small. You are using Italian or black plums, which are much bigger. You're right that you'd never get 24 halves of the Italian plums to fit onto the surface of this cake.

[@MGWLUV]

I love the recipe No.2 (Variation 1), it’s so scrumptious! I made 1 yesterday, and I decide to make another one just now to bring to a friend’s party!

[@Lady-Lilith]

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.

[@Kate-us1qw]

This is my go-to recipe for all occasions! Wedding shower, funeral, new neighbours, brunch with girlfriends. It's a reliable, likeable cake with ingredients you'll always have on hand. Keep a shaker of cinnamon sugar around if you plan on making this frequently (and you will). Can I make a request for the Kentucky butter cake to be added to this list?

[@coolio1197]

The perfect man, truly.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@getrealnow73]

I found it hysterical that you called them your children then next sentence was lets cut into them hahahaha thanks for the humor this morning

[@itsgoingtobeok-justbreathe4808]

i think this could be fabulous with any of the following substitutions/additions: almond flour (50-100%), orange zest and possibly a little orangel blossom water, chopped pistacios. i could also see adding a little savory herb like rosemary or thyme, balanced with some honey.

[@annefilloramo2144]

This is the best recipe! You can do anything with it - corn meal is great. And blueberries works great.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@lisaboban]

Lovely video! Brilliant approach! Terrific presentation!

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@JP-nl6lb]

Dairy-free thoughtfulness, yay. 🙂

[@randysmith1262]

My favorite dessert. And the plum cake is good too.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@macaoron]

Heyoooo (but also same)

[@ELEKTRARE]

I need Vaughn in my everyday Life yaaaaaaassss ❤😊

[@joeycohen7533]

Oml that brown butter softening hack. I usually just put mine in the freezer for a few hrs. The ice bath is game changing

[@QuantumWalnut]

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.

[@e.merilineperkins1479]

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.

[@serenitym8363]

Vaughtent!!!! This was a great vid and I can’t wait to try making this! 😀

[@petemack3076]

The variations reminds me of my favorite (late) fall and winter dessert: apple crisp, but * no flour, just (extra) rolled oats. (Thanks by necessity to my BIL, who is gluten intolerant.) * honey instead of sugar in crust, for a binder * chopped walnuts added to crust * cardamom, or clove and nutmeg instead of cinnamon * lemon zest and juice, and a shot of amaretto or applejack added to the apples. The original is excellent, sure. But getting rid of the flour and adding honey really makes it *crisp*.

[@stefaniegoettingen]

I just made the third version with Italian flat peaches…molto bene!! 🤌🏻

[@eliyoung3917]

"It’s giving like, Oliver and Elio like eating a plum torte by the pool."😭

[@psoridian]

Saw himbo in the thumbnail. Clicked immediately.

[@hummersd]

Go Vaughn! 👏

[@samanthaconnelly4046]

lovely video! thanks vaughn

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@davidbartolomeo1818]

Your such a pleasure to watch. I'm sure in the old days you could have been a Vaughn Ville star..lol

[@rozaz4754]

I am the second person who is asking, how much olive oil did you use? Can you please answer? Thanks!

[@nancyturner3959]

You get lots of plums in if you use Stanley variety, which are super in this torte.

[@Reinolds_Recipes]

Love it :) you deserve more subs!!! Keep sharing please… I’m a subscriber for sure 😋

[@OneDougUnderPar]

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.

[@windlessoriginals1150]

Vaughn is great.

[@anblesduke6360]

Vaughn you are the bombe!

[@Dibblesoldhollywood]

Vaughn’s Katherine Hepburn impression had me on board but we need MORE VAUGHN

[@jamessheridan4306]

As someone who has made this recipe many MANY times, I can vouch for its deliciousness. However, though it may be difficult, you may want to limit yourself to one piece. Otherwise, you may be spending an inordinate amount of time in the powder room.

[@christineclarke1653]

Can we somehow have Vaughn and Rajiv Surendra on the same channel? Pretty please? The sons I always wanted xx

[@gerardsikma237]

I love this, only thing: when I make it, plums sink to the bottom of the cake. How could I prevent this?

[@barbarakuhl]

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.

[@jimloring2495]

How am I just finding you tonight? You are so much fun. (Ina Garten indeed!)

[@callegainok5858]

Do you adjust cooking time using the cast iron? This is next in my list!

[@xnevanx]

Vaughn can GET IT 🤤

[@rickifake02]

I just made this this weekend! Now I need to try some of the variants.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@ShenZA6]

how was it?

[@rickifake02]

@@ShenZA6 amazing

[@ShenZA6]

@@rickifake02 thanks, making it this weekend then

[@ZaxorVonSkyler]

Imagine combining 2 and 3!

[@Shh.ItsAllOkay.]

It looks like it would be nice with a mixture of buckwheat flour and spelt flour.

[@alexiere]

He is so 🔥

[@LydiaSugarman]

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?

[@pynkgyrl]

I’ve made the recipe several times as written. Many times I have added vanilla extract, but never almond. I just tried it with half almond flour, half all purpose flour this week. It was my first time ever baking with almond flour. I added a tsp of vanilla extract. It was excellent - a more complex flavor than when I’ve made it with only AP flour, and a bit more sturdy. I plan to make it this way from now on. The almond flavor from the flour was noticeable to me even without any almond extract. The recipe seems to handle substitutions very well. I think it would be hard to go wrong. Have fun experimenting.

[@mikesipes1535]

Ok I want all 3. But if I had to choose just one it would be the olive oil one. I love making olive oil cakes at work for dessert special during the summer.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@vampyrenya]

This year marks the 40th anniversary of the first publication of this legendary recipe. How will the NYT mark this anniversary?

[@Reinolds_Recipes]

Great, love it :) keep sharing please !! You deserve more subscribers… I am one for sure ❤️

[@johnmcglynn2125]

1983? Original to Marian Burros? My family was eating a variation of this cake in New Jersey in 1956. I once asked my mother where the recipe came from and she said "Probably from the Bayonne Times".

[@ColorMeRado]

New subscriber here.....i got given a box full of plums. Stealing your browned butter idea. Thanks

[@drewlo264]

Random question: is Vaughn related to Diana Vreeland?

[@mono2go]

Should have gone all in and use peach for the 3rd recipe

[@dmv073]

You are so STINKING funny/ adorable.

[@attilio589]

I wonder if he’s related to Diana Vreeland… that would be kinda iconic lol

[@JulianneTure]

He is! Her great-grandson.

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@phil9711]

came for the food but stayed for the chef...

[@dear_darling]

Vaughn is giving scrumptious per usual

[@jadynkay5241]

I deadass thought this was Full Tac at first

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@happyfrancis]

I kind of want the plums roughly chopped for this bake.

[@harmoninla]

The necklace must be a nod to Lana del Rey. Torte also lovely

[@MusicKnowte]

I wish Vaughn knew I exist

[@Kikohamburg]

Never backed a cake 1 hour!!! And theese plumps didn't have a nice flavour, maybe only here in Hamburg. So we use 'Zwetschgen' smaller plumps harvest in all Germany in August/September....

[@arisu229]

Cool so delicious.

[@t.martin3179]

What size cast iron is that?

[@Miyu-ie2ju]

Nam myo ho ren ge kyo convert to nichiren shoshu

[@Lampshadx]

Looked like an 8in

[@kathymillard4510]

where's the recipe?

[@got2bjosh]

Not enough plums used. Too many bare spots. It should be plumtastic.

[@ellenspear50]

This sounds fantastic! Dessert for our pesto-fest.

[@And...ow3ch]

Ummm, I’m making this with green plums

[@macaoron]

He’s a 10, and he’s a plum torte. Vaughn is a 12.

[@kingfisherrocks]

Looks delicious, I've a sickening amount of Victoria plums that need eating too!

[@ramlinshoes]

It calls for Italian plums which you are not using. Hard to find Italian plums.

[@giacomobras]

Is this an Aaron Samuels cosplay or what? 😂😂😂

[@itsgoingtobeok-justbreathe4808]

I think it's a ridiculous expectation to expect a **NEW**spaper to publish the exact same recipe for multiple years. Maybe what heralds the change of seasons could be a seasonal torte, or a different plum torte. also, not to be a stickler, but isn't a torte a multi-layered cake? this is kind of a "dump cake" but at tarte height.

[@JoseAngelFdz]

Vaughn is saur cute

[@SilambarasuSivakurunathan]

I had to watch this more than once to focus on the recipe because Vaughn was distracting, in a good way!

[@DianeH2038]

ah, the allusion to Oliver and Elio -- sigh! 😅

[@danc5434]

he needed to put a lot more fruit on top

[@miac6371]

It's like a clafoutis...

[@Miyu-ie2ju]

let is chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu