– 2 cups all-purpose flour – 2 teaspoons baking powder – pinch of salt – 1 lemon, zest organic is best – ⅔ cup sugar – 2 large eggs – ½ cup oil any mild flavored oil – 1 cup buttermilk I used unsweetened almond milk + 1 tablespoon vinegar – 10-12 Italian plums pitted and sliced in half (or 5-7 larger plums, sliced in quarters) – 2 Tablespoons turbinado sugar – 1 teaspoon ground cinnamon or nutmeg – 2 Tablespoons margarine or butter (if you're not dairy-free)
Cook Time: 50 min
Ingredients
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Servings
7
Type
Dessert
prep Time
10 min
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Is it a prune or a plum? In the States, these are called prune plums or “Stanley” plums. It’s super easy to separate the flesh from the pit and these are the plums that are typically uses to make prunes. Very distinctive with their oblong shape and only found late summer and early fall. The skin is a gorgeous deep purple and is almost reddish blue, with a sweet flesh. These are my absolutely favorite plums! Perfect not only for baking, but also for cooking, as they hold their shape so well.
Do I have to peel the plums before baking? No, you sure don’t! It wouldn’t even be easy to peel these Italian plums. Definitely leave the plums with the peels on. The peels bake up to be very soft. Can I make this cake gluten-free? Yes, use your favorite 1-1 gluten-free flour. I like Bob’s Red Mill or King Arthur’s Flour. Is this cake dairy-free? Yes, it is totally dairy-free! But you could use real buttermilk and butter to make this cake with dairy.
RECIPE TIPS AND FAQ’S:
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