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. Source: EatingWell Magazine, June 2020

Rachel Stearns


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; 12.5 g total fat; 4.7 g saturated fat; 52 mg cholesterol; 122 mg sodium. 93 mg potassium; 38.3 g carbohydrates; 2.3 g fiber; 19 g sugar; 4.5 g protein; 330 IU vitamin a iu; 3 mg vitamin c; 34 mcg folate; 40 mg calcium; 3 mg iron; 6 mg magnesium; 16 g added sugar;