This fruit-topped cake got its name because of the way the batter buckles as it bakes. The traditional crumb topping is skipped to let this plum cake shine.
Plum Buckle
Serves 10
- 1 1/4 cups white whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom and/or cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 large plums (about 10 ounces), halved and sliced 1/2 inch thick
- 1 tablespoon turbinado sugar
1. Preheat oven to 350 F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.
2. 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.
3. 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.
4. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
5. 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.
By Rachel Stearns
