Buttermilk Plum Cake
Sliced plums add a stunning and delicious layer to this whole-grain spelt cake scented with cinnamon and cardamom.
- Duration
- Cook Time
- Prep Time
- 12Servings
Ingredients
- Olive oil cooking spray
- 2 cups whole-grain spelt flour
- 1/2 cup Sucanat
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 1/2 tsp sea salt
- 1 large egg, room temperature
- 1 1/2 cups buttermilk
- 3 tbsp organic unsalted butter, melted
- 1/2 tsp pure vanilla extract (TRY: Rodelle Pure Vanilla Extract)
- 3 red or black plums, pitted and cut into thin wedges
Preparation
- Preheat oven to 350°F. Mist a 10-inch tart pan with cooking spray.
- In a large bowl, mix flour, Sucanat, baking powder, cinnamon, cardamom and salt. In a medium bowl, whisk egg, buttermilk, butter and vanilla. Add liquid to flour mixture and stir to combine.
- Add batter to pan and smooth surface with a spatula. Gently lay plums over surface, overlapping slightly. Bake for 35 to 40 minutes, until edges are golden brown and a toothpick comes out clean when inserted in center. Transfer to a wire rack to cool completely.
Nutrition Information
- Serving Size: 1/12 of cake
- Calories: 159
- Carbohydrate Content: 26 g
- Cholesterol Content: 27 mg
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 192 mg
- Sugar Content: 11.5 g
- Polyunsaturated Fat Content: 0.5 g
