Buttermilk Cake topped with Fresh, Roasted Plums
This is no ordinary Buttermilk Cake, it’s moist with a tender crumb and has no butter. Instead, it is made with flavourless canola oil. The combination of buttermilk and oil is what sets this cake apart! And since fresh fruits are my favourite to work with, I’ve roasted some fresh plums with some brown sugar to extract maximum flavour! Forget cobblers and crumbles, this is how you’ll want to eat fresh plums when they are in season!
Prep Time
20minutes
Cook Time
50minutes
Prep Time
20minutes
Cook Time
50minutes
Ingredients
For the Plums
  • 8 plums, halved and pitted
  • ¼cup brown sugarlight soft
For the cake
Instructions
  1. For the plums:
  2. Pre-heat the oven to 175 degrees Celsius. Line a baking tray with parchment paper. Halve the plums and remove the pit. Line the baking tray with the plums, cut side up. Sprinkle with sugar. Place the baking tray in the oven and roast for about 10 to 15 minutes. (Keep an eye on it, tends to burn quickly). Allow the plums to cool.
  3. For the cake.
  4. Pre-heat the oven to 160 degrees Celsius.
  5. In a bowl, whisk together the flour, baking powder, baking soda and castor sugar.
  6. In a separate bowl, whisk together the buttermilk, oil, beaten egg and vanilla extract.
  7. Add the wet ingredients in one go to the dry ingredients and stir well so that no lumps are formed. Carefully pour the batter into the prepared cake tin. Next, top the cake mixture with the roasted plums and the thickened juice whilst roasting the plums. Bake in the pre-heated oven for 20 to 30 minutes (depending on your oven) or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool before opening up the side of the pan. Then, remove the bottom and the parchment.
Recipe Notes