I am sure most of you have seen or even baked the fabulous Raspberry Buttermilk Cake from Gourmet. When I saw the recipe I immediately added it to my “must” bake list. I love baking with buttermilk and fresh fruit desserts are so good right now. I didn’t have any raspberries, but I did have…

Plum Nectarine Buttermilk Cake

By Maria Lichty

Updated April 28, 2011

Pin Recipe 70

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I didn’t have any raspberries, but I did have a drawer full of plums and nectarines. I decided to try those instead. I loved the color contrast of the two fruits. This cake is simple to throw together and doesn’t take long to bake. You don’t have to worry about frosting either. The fruit and sugary crust adds the perfect amount of sweetness.

I can’t wait to try this cake with other summer fruits. The possibilities are endless!

Plum Nectarine Buttermilk Cake

Adapted from Gourmet

(Printable Recipe)

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.