BUTTERMILK PLUM CAKE

Buttermilk Plum Cake image

Provided by Martha Stewart

Number Of Ingredients 10

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1/4 cup unsalted butter, melted and cooled slightly, plus more for coating pan
2 1/2 cups whole-wheat pastry flour, plus more for pan
1 tablespoon aluminum-free baking powder
1/2 cup fine-grain natural cane sugar
1/2 teaspoon fine-grain sea salt
2 large eggs
1 1/2 cups buttermilk
Zest of 3 lemons, finely grated
5 ripe plums, cut into 1/2-inch slices
3 tablespoons turbinado sugar

Steps:

Preheat oven to 400 degrees. Butter and flour an 11-inch round tart or quiche pan.
Whisk flour, baking powder, cane sugar, and salt in a large bowl. In a separate bowl, whisk eggs and buttermilk. Whisk in the melted butter and lemon zest. Add butter-and-buttermilk mixture to flour mixture and stir gently until just combined.
Pour batter into prepared pan and smooth top with a spatula. Arrange plums across the top. Sprinkle with turbinado sugar.
Bake for 25 to 30 minutes, or until cake has set and a toothpick inserted in center comes out clean. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Cholesterol 52 g, Fat 7 g, Fiber 5 g, Protein 6 g, Sodium 293 g