Plum Cake

Stone fruits have taken my attention lately, probably they are almost out of season or they will last a couple of weeks. They were on my checklist ever since they appeared first time in this season. But I am not sure, why I hadn’t tried anything yet except for this cherry cake. There was one thing or the other which would pop up to be picked up first and the poor stone fruit would make way for them.

But last week, when I went to my parents, my brother brought home a whole big carton of these red juicy sweet sour plums, and that was it. It caught my attention and the verdict was out. This time, no other thing. It had to be those plums only. Now that when I had decided, I had to look for a good recipe too. I looked through my tiny bookshelf, if I could found something there. There was a recipe for an apricot frangipane tart which enticed me initially, but then I hesitated a bit because of all that butter that would go into the tart shell and the almond filling. Whereas, I was looking for something which could be a decent tea time snack. And I saved that tart for some other day, when I would crave for something decadent and wholesome.

And then leaving the bookshelf behind, I moved onto searching through the web. Tons of thanks to this beautiful blog by Beatrice of la tartine gourmande. This was exactly I was looking for. I was impressed by the simplicity and the lightness of this cake, which it got probably because of less sugar and the less butter. A perfect snack for a perfect tea time.


2 1/2 cup whole wheat pastry flour
1 tbsp baking powder
1 cup sugar {powdered}
1/2 teaspoon salt
2 large eggs
1 1/2 cup buttermilk
60 gm butter
zest of 3 lemons
8-10 plums thinly sliced
3 tbsp demerara sugar


  1. Whisk together flour, baking powder, powdered sugar and salt in a bowl and keep aside.
  2. In a separate bowl, beat eggs and buttermilk. Mix in the melted butter and lemon zest.
  3. Add flour mixture to egg mixture and stir until combined.
  4. Spoon the batter into an 11 inch quiche pan and scatter plum slices on the top.
  5. Sprinkle with demerara sugar and bake in 200 degree Celsius preheated oven for around 20 to 25 minutes until a tester inserted into the center comes out clean.


  1. says

    that last photograph is breathtakingly beautiful. Loved the composition, the lighting and everything about it. I love Beatrice’s blog too.. it feels like one is floating in the clouds or one is in a meadow of flowers chasing butterflies


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