Packed full of late harvest fruits, in a dense cake with a crunchy sugar-dusted top this Buttermilk Plum Küchen recipe is as straightforward as they come — mix wet with dry. Straight from my Eastern-Block roots, a simple cake, ripe with plum flavour.
- 2 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 3/4 cup brown sugar
- 1/8 teaspoon ground cardamom
- 2 eggs
- 1 1/2 cups buttermilk (or buttermilk substitute)
- 1/4 cup plus 2 tablespoons butter, divided
- non-stick spray
- 1 – 1 1/2 pounds of plums, halved or quartered depending on size
- 1/4 teaspoon allspice
- zest of one lemon
- 3 tablespoons coarse raw sugar, divided
- Preheat oven to 425°F (215°C). Spray coat a 9 inch spring form or cake pan with non-stick spray and reserve.
- In a large bowl combine flour, baking powder, brown sugar and cardamom and whisk to combine. Melt butter in a smallish microwavable bowl for about 30 seconds. Add 1/4 cup of butter, both eggs and all the buttermilk to dry ingredients and mix lightly with a spatula until just combined before scraping batter into the prepared spring form pan and distributing evenly on the pan.
- In a third bowl add your plums, the remaining butter, 1/4 teaspoon of allspice, lemon zest and 2 tablespoons of coarse sugar. Toss to combine. Now place your plums evenly on top of your batter in a pleasing symmetrical pattern before placing the cake in the waiting 425°F (215°C) oven and baking for 25 to 30 minutes or until a tester inserted in the center of the cake comes out clean.
- Remove from oven, top with remaining tablespoon (or less) of coarse sugar and cool on a rack for 45 minutes to an hour before cutting.
Serve with crème fraîche, plain Greek yogurt, a warm custard or chai sweetened whipped cream.
- Category: Cake
- Cuisine: German