Buttermilk Plum Cake

Sliced plums add a stunning and delicious layer to this whole-grain spelt cake scented with cinnamon and cardamom.
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Buttermilk Plum Cake

Buttermilk Plum Cake

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  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 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


  1. Preheat oven to 350°F. Mist a 10-inch tart pan with cooking spray.
  2. 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.
  3. 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