Marian Burros' Plum Torte recipe was originally published in The New York Times in 1983. Since then it has become a summer staple in houses across America (so many of you said you grew up eating this, and we love to hear it!).

Of course, we wouldn't be Diaspora if we didn't spice it up a little bit. In this version, we add lots of freshly grated nutmeg to the batter and up the salt from a pinch to almost a teaspoon. The topping of granulated sugar, cinnamon and a little more nutmeg is A MUST, giving this torte plum cake donut vibes. Serve on its own, or top with a dollop of lightly sweetened whipped cream or your favorite ice cream.

Other spices you could use instead of nutmeg would be Baraka or Iniya Cardamon, Anamalai Mace, Makhir Ginger (use 1 teaspoon if you're using this one), or any combination of these for spicy, plum-y perfection.