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.

Rachel Stearns
Source: EatingWell Magazine, June 2020

Recipe Summary

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

Nutrition Profile:

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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.

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  • 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

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.
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Reviews (4)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/21/2020
The flavor of this cake is really good but it's very dry. I used white whole wheat pastry flour because I couldn't find any white whole wheat flour. Maybe that made the difference between a moist cake and a dry one. Also, I made the mistake of slicing my plums much too thin and they got lost in the cake. I don't think I'll make this again but I might look for another plum buckle to try. Read More
Rating: 3 stars
05/21/2020
The cardamom and vanilla flavor were wonderful and the plums were tasty. The cake base, however, was incredibly dry and crumbly. The batter seemed so thick (I even re-read the recipe twice to make sure I hadn't forgotten an ingredient), but I hadn't, so I just crossed my fingers and put it in the oven. Well, we won't make this again, it definitely needed a scoop of ice cream in order to eat it. It has potential, and I will definitely try to find a different base recipe and try the concept again. Read More
Rating: 4 stars
07/02/2020
I think I should have baked 45 min at 325 degrees. It was a bit dry although the taste was good. Will definitely try again. Read More
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Rating: 5 stars
07/14/2020
We made this with apricots and peaches. It's pretty addictive once you start eating it. At first, you're like it's just okay but then!!!! As I said, it becomes addictive. It's not overly sweet, rather just enough to make it between a dessert and a snack, maybe a breakfast cake. Something you'll eat more than just one piece for sure! I'm making it a second time today using leftover fruit. My teen daughter loved it. Definitely a go-to recipe to keep for any extra fruit. Easy to make. Read More