This fruit-topped cake got its name because of the way the batter buckles as it bakes. We omitted the traditional crumb topping to let this plum cake shine.

Rachel Stearns
Source: EatingWell Magazine, June 2020


Recipe Summary

25 mins
1 hr 40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.

  • Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.

  • Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.

  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.

  • Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.


Equipment: Parchment paper

Nutrition Facts

279 calories; protein 4.5g 9% DV; carbohydrates 38.3g 12% DV; exchange other carbs 2.5; dietary fiber 2.3g 9% DV; sugars 19.4g; fat 12.5g 19% DV; saturated fat 4.7g 24% DV; cholesterol 52.5mg 18% DV; vitamin a iu 330.2IU 7% DV; vitamin c 2.7mg 5% DV; folate 33.6mcg 8% DV; calcium 40.5mg 4% DV; iron 2.8mg 15% DV; magnesium 5.8mg 2% DV; potassium 92.6mg 3% DV; sodium 122.3mg 5% DV; added sugar 16g.