Buttermilk Plum Cake


This lemon-plum cake does not use a lot of added sugar.


  • ¼ cup unsalted butter, melted and cooled slightly, plus more for coating pan

  • 2 ½ cups whole-wheat pastry flour, plus more for pan

  • 1 tablespoon aluminum-free baking powder

  • ½ cup fine-grain natural cane sugar

  • ½ teaspoon fine-grain sea salt

  • 2 large eggs

  • 1 ½ cups buttermilk

  • Zest of 3 lemons, finely grated

  • 5 ripe plums, cut into ½-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.

Cook's Notes

You can also make this cake in a 9-by-13-inch rectangular baking dish. Check cake for doneness at 20 minutes.

This recipe is adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

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