Buttermilk Plum Cake
Sliced plums add a stunning and delicious layer to this whole-grain spelt cake scented with cinnamon and cardamom.
Photo: Ted Gibson
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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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0.5 g