plum cake


Uncomplicated desserts like this plum cake are often the most satisfying. Though it can be prepared and baked in about an hour, it is special enough to serve guests at a dinner party. The cinnamon-and-almond-spiked batter elevates the plums, and the cake emerges from the oven fluffy and tender. I suggest serving slices with a dollop of vanilla bean ice cream.

Plum Cake
Adapted from Martha Stewart
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
4 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1/4 tsp almond extract
1/2 cup low-fat buttermilk
2 ripe medium plums, thinly sliced
1 Tbsp turbinado sugar

Preheat oven to 375°F and spray an 8-inch cake pan with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add egg and almond extract; beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared pan and smooth top with an offset spatula. Arrange plums on top and sprinkle with turbinado sugar. Bake for 25-30 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Cool slightly on a wire rack before serving. Store leftovers in an airtight container in the refrigerator up to 3 days and warm before serving.

Yield – 8 servings (serving size: 1 slice)
Calories – 180
Carbs – 27

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