Ingredients
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
Preparation
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.
This recipe is adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
