Plant-Based

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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Servings
12
Prep Time
20 min
Cook Time
35 min
Duration
55 min

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

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g