Buttermilk Plum Cake

Buttermilk Plum Cake


  • 1/4 cup unsalted butter, melted and cooled slightly, plus more for coating pan
  • 2 1/2 cups whole-wheat pastry flour, plus more for pan
  • 1 tablespoon aluminum-free baking powder
  • 1/2 cup fine-grain natural cane sugar
  • 1/2 teaspoon fine-grain sea salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • Zest of 3 lemons, finely grated
  • 5 ripe plums, cut into 1/2-inch slices
  • 3 tablespoons turbinado sugar


  1. Preheat oven to 400 degrees. Butter and flour an 11-inch round tart or quiche pan.
  2. Whisk flour, baking powder, cane sugar, and salt in a large bowl. In a separate bowl, whisk eggs and buttermilk. Whisk in the melted butter and lemon zest. Add butter-and-buttermilk mixture to flour mixture and stir gently until just combined.
  3. Pour batter into prepared pan and smooth top with a spatula. Arrange plums across the top. Sprinkle with turbinado sugar.
  4. Bake for 25 to 30 minutes, or until cake has set and a toothpick inserted in center comes out clean. Serve warm or at room temperature.

Recipe via Whole Living


** Image Credits: Guilty Kitchen

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