Yield: 1 9-inch cake (eight slices)
This recipe is from Super Natural Every Day, with a few modifications. I used a 9-inch springform pan (coated with cooking spray) and it worked well. Not too sweet, it makes a lovely breakfast. I think this cake would be delicious topped with any pitted stone fruit – peaches, nectarines, pluots, apricots, cherries…
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ cup fine grain natural cane sugar
- ½ teaspoon fine grain sea salt (or kosher salt)
- 2 large eggs
- 1 ½ cups buttermilk
- ¼ cup unsalted butter, melted and cooled
- Grated zest of 3 lemons
- 8 plums (ripe, but not overly ripe), thinly sliced
- Preheat your oven to 400 degrees. Butter and flour an 11-inch round tart/quiche pan, or line the bottom of a pan with parchment paper. (Again, I used a 9-inch springform pan and it worked well.)
- Whisk together the flour, baking powder, sugar, and salt in a large bowl. In a separate smaller bowl, whisk together the eggs and buttermilk. Whisk in the melted (but not hot) butter and the lemon zest. Add the buttermilk mixture to the flour mixture and stir briefly, until just combined.
- Spread the batter evenly into the prepared pan. Scatter the plum slices across the top (they don’t need to be neat – just scatter ‘em!). Now, press them into the batter a little bit.
- Bake for 20-25 minutes, or until the cake has set. A toothpick to the center should come out clean. Serve warm or at room temperature.