Chloe Liversidge

“I have eaten / the plums / that were in / the icebox / and which / you were probably saving / for breakfast / Forgive me / they were delicious / so sweet / and so cold.”

Written in the style of a note left on the kitchen table, this 28-word poem, “This Is Just to Say,” has become widely pastiched since William Carlos Williams penned it in 1934. It’s a quiet confession of hunger, impulse and joy. And like all the best things in a kitchen, it’s both deeply personal and completely shareable.

Which brings me to this plum torte. Beloved for its simplicity, versatility and seasonal magic, this plum torte is more than just a dessert — it’s a September ritual in many American kitchens.

In September 1983, The New York Times published Marian Burros’ plum torte recipe for the first time. Due to its wild popularity, the recipe was republished for seven Septembers straight until the editors, fearing overexposure, decided to retire it in 1989. Readers revolted. Many clipped the original, laminated it or even framed it.

When the beloved torte made its return, the Times swore it was there for good.

 “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,” reads the NYT Cooking recipe blurb.

What makes the torte so beloved, beyond its ease, is its adaptability. While plums are traditional, people have successfully swapped in apples, peaches, berries and cherries. The torte also freezes beautifully: Burros herself encouraged making several and storing them away for winter (I second this advice!).

The texture is tender and light, with just enough structure to hold up the fruit. The cinnamon sugar on top forms a thin crust, offering a bit of crunch against the soft crumb and juicy fruit.

With only eight ingredients and one bowl, this torte is the epitome of unfussy baking. The batter is modest: just flour, sugar, eggs, butter, baking powder, salt and a sprinkle of cinnamon. But the real star, of course, is the late-summer plum, creating pockets of jammy sweetness and a gently caramelized edge.

Ingredients:

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves of pitted purple plums (I could only fit 10 halves; I am still curious as to why the recipe calls for so many)
• Sugar, lemon, cinnamon to taste (for topping)

Instructions to make:

Step 1: Preheat oven to 350º F
Step 2: Beat the sugar and butter together in a large mixing bowl. Once incorporated, add in flour, baking powder, eggs and salt. Beat well.
Step 3: Pour the finished batter into an 8- to 10-inch pan (a springform pan is preferred, but not required) and place the plum halves (skin side up) on top of the batter in whichever configuration brings you joy.
Step 4: Sprinkle the batter with cinnamon, sugar and lemon juice, depending on the sweetness of the plums you’re using.
Step 5: Bake for approximately 1 hour, checking on the bake at the 30-minute mark. Remove and cool to lukewarm. Serve immediately (à la mode, if you please!) or refrigerate/freeze in a plastic bag.

Note on the image: I know this cake does not look delectable in any way based on the photo, so you’ll just have to take my word for it. It was delicious! I have not even begun to reflect on what made it turn out this way, but if any bakers are feeling particularly sagacious, please send your words of wisdom to [email protected].