Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

active:
25 mins
total:
1 hr 40 mins
Servings:
10

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

Equipment: Parchment paper

Nutrition Facts

1 slice
279 calories; protein 4.5g; carbohydrates 38.3g; dietary fiber 2.3g; sugars 19.4g; fat 12.5g; saturated fat 4.7g; cholesterol 52.5mg; vitamin a iu 330.2IU; vitamin c 2.7mg; folate 33.6mcg; calcium 40.5mg; iron 2.8mg; magnesium 5.8mg; potassium 92.6mg; sodium 122.3mg; added sugar 16g.
Advertisement