Plum Nectarine Buttermilk Cake
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1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ stick unsalted butter, softened
2/3 cup plus 1 ½ tablespoons sugar, divided
½ teaspoon pure vanilla extract
1 large egg
½ cup well-shaken buttermilk
Plums and nectarines, chopped (I used a mix of the 2 fruits-to equal 1 ¼ cups)
Turbinado sugar (I added this)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter chopped plums and nectarines evenly over top and sprinkle with remaining 1 ½ Tbsp sugar. I also used a little Turbinado sugar. Just sprinkle some over the cake if you wish. It gave it a nice extra sugary crunch.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Perfect recipe for a moist and tender cake! 🙂
oooh, yum! I've seenmany versions of this cake with all types of berries and this loks equally delicious!
Yum! I have seen that cake and have been wanting to try it, but never would have thought to use stone fruit. Yours looks absolutely delish!! Also, I firmly believe that turbinado sugar makes everything better 🙂
You know, this just keeps popping up everywhere, and I (for once) have buttermilk on hand. Coincidence? Fate?
I wish I had a piece of that cake!
Wow, this color is awesome in this cake. Don't plums just bake up beautiful? If I was a fruit, and had to date another fruit, I think plums would be it.
Ok, that was a random fact 🙂
I LOVE THIS CAKE. It's so easy and so good.
I did mine with bluberries. It's great that it's so versatile. Your version is great for this season too.
I love your fruit substitution. It looks like a perfect summer cake.
How great does this look! What a wonderful cake for summer.
How lovely and delicious this cake looks! Love it!
mmm your cake looks so moist. Is it the buttermilk that makes it so fluffy or the baking soda. Looks delicious either way
Jackie at PhamFatale.com
Julie and Julia is playing at 1:10 on Friday August 7 at the Century 16 Theaters on 3300 South and State. You're invited to come and see the movie with us and then meet back at my house after for pot-luck snacks and a lot of good dishing about the movie. (I'll be writing a piece for BlogHer.com about how food bloggers like the movie, so you might also get a chance to get some exposure for your blog.)
Please e-mail me at kalynskitchen (at) comcast (dot) net if you can come and I'll write back and give you my home address. People can come to my house and drop off food before the show if you'd like, or just meet us at the theater about 12:45.
I probably won't get this message to everyone, so feel free to invite other Utah food bloggers.
This is absolutely one of my favorite cakes to make. I love the plum and nectarine twist.
Oh my that looks so moist and delicious. I wanna have a piece with my coffee tonight 😀
Maria this looks so delicious! I could eat the entire thing!
Bright and positively oozing goodness… looks amazing!
I've made that raspberry buttermilk cake 4 times already!
Now I have ripe plums and peaches sitting here, fresh from the NJ shore today!
I will be making this for company this weekend.
Thanks for the inspiration!
I just made this tonight and it smells wonderful. Unfortunately I might have overcooked it a teeny tiny bit. For some reason I thought it said 10 inch pan. Yay, DUH! (I'm back)I just flipped it out of the pan, it's perfect! Thanks for giving me the push I needed to bake this!
Oh, I used blackberries and raspberries.
what a great recipe i m loving all these recipes with fresh fruit and that cakes are so great thanks
love the combination of plum and nectarine!! this is delicious!
This sounds so good! Somehow, I missed this in Gourmet. I love that the recipe uses buttermilk, which makes a really moist cake.
Ooh, I'm trying to "detox" from eating out so much over the past week, but now I want a big slice of this!!
Wow – is this the cake you brought to Kalyn's yesterday?
It is Fabulous!!!
So good to meet you!
I tried this cake w/ plums tonight and it came out wonderful!
I will try it with other fruits too……I see you did the peach version today.
It's in the recipe file to stay!
Maria,I just made this last night with fresh rasberries. It is to die for! I love it! Thanks for the great recipe.
could I use yogurt, diluted with a bit of milk, to replace the buttermilk?
Delicious! I made it 3 times in 9 days. Everyone loved it!
This is an amazing recipe. I doubled it but used just 1 cup of sugar. Used 2 9″ round pans, baked at 375° for 35 minutes.
I used plums and nectarines. The cake part was light and delicious and could be made alone or with any variety of inclusions.
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