Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Buttermilk Plum Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 12 This lemon-plum cake does not use a lot of added sugar. Ingredients 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 Directions Preheat oven to 400 degrees. Butter and flour an 11-inch round tart or quiche pan. 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. Pour batter into prepared pan and smooth top with a spatula. Arrange plums across the top. Sprinkle with turbinado sugar. 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. Rate it Print