Healthy Recipes Healthy Ingredient Recipes Healthy Fruit Recipes Healthy Plum Recipes Plum Buckle 3.8 (4) 4 Reviews 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. By Rachel Stearns Rachel Stearns Rachel Stearns worked with EatingWell's editorial and test kitchen teams as the magazine's assistant editor until its last issue in 2022. She also wrote pieces for the magazine's Good Life and Food with Purpose sections. In her spare time she enjoys gardening, baking bread and hiking with her dog. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 1 hrs 15 mins Total Time: 1 hrs 40 mins Servings: 10 Yield: 10 slices Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 ¼ cups white whole-wheat flour ¾ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cardamom and/or cinnamon ¼ teaspoon salt 5 tablespoons unsalted butter, at room temperature ¾ cup granulated sugar 2 large eggs ¼ cup extra-virgin olive oil 1 teaspoon vanilla extract 2 large plums (about 10 ounces total), halved and sliced 1/2 inch thick 1 tablespoon turbinado sugar Directions 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. Tips Equipment: Parchment paper Print Nutrition Facts (per serving) 279 Calories 13g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 279 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 2g 8% Total Sugars 19g Added Sugars 16g 32% Protein 5g 9% Total Fat 13g 16% Saturated Fat 5g 24% Cholesterol 53mg 18% Vitamin A 330IU 7% Vitamin C 3mg 3% Folate 34mcg 8% Sodium 122mg 5% Calcium 41mg 3% Iron 3mg 16% Magnesium 6mg 1% Potassium 93mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved