SugarPlum Cinnamon Buttermilk Cake

SugarPlum Cinnamon Buttermilk Cake1

Happy Half New Year Everyone!!

You must be thinking who remembers or celebrates that! Neither do I! But got reminded of it on through WhattsApp messenger. Guys, we are in the middle of the year, we have finished 183 days of the year already! Another 182 days to go! Today is 184th day.. I know I am a day late in wishing you all but if none of you even remembered it then it doesn’t count, right? πŸ˜‰

I can’t believe how half the year has already passed by and time has engulfed us in its speed that we can barely keep up! I have not even started ticking my to-do list of this year. So I really need to brace myself as soon it will be Christmas even before we know it!

And its finally raining in Bangalore!! Not as much as I would like but hey I am not complaining. Bangalore marked half of the year by gracing us with rain yesterday evening. I was so happy that I had to do a little dance, listen to my fave songs and bake! With cinnamon!!! I love how the aroma of cinnamon fills the house and this smell mixed with the smell of rain is almost heavenly!

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I had bought almost 2 kg of sugarplums from my regular supermarket as it was on sale! Half of them were super-ripe and sweet so it goes without saying that we enjoyed them just like that. Rest of them were quite sour and tart for which hubby & I both have got pretty low tolerance so I decided to use them in a cake.. A topping for a simple cinnamon buttermilk cake! They look like red jewels… So adorable it makes my heart sing! Plus, all the tartness is masked by the sweetness of the cake.

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As it was raining, there was music and I was in a mood to dance while I bake, I decided to whip the batter with hand. It was so therapeutic!!! No mixer is required for this cake and only 2 dirty bowls! Complete win-win.. πŸ™‚

The plums I had were quite firm so slicing slivers from them was not so messy and quite pleasing experience. Be sure to use a sharp knife for this. Each plum will give around 8 slices.

Perfect as a coffee/tea time cake & perfect as a dessert served with vanilla custard or sweetened whipped cream or vanilla ice-cream!

Oh, did I mention it is healthy?? πŸ˜‰

Enjoy!

SugarPlum Cinnamon Buttermilk Cake6

SugarPlum Cinnamon Buttermilk Cake

Adapted from Super Natural Every Day – Heidi Swanson

Prep Time: 25 min | Baking time: 30 min | Serves: 12

Ingredients:

  • 2 and 1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1/2 cup caster sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 and 1/2 cup buttermilk
  • 1/4 cup butter, melted and cooled
  • zest of 1 very large lemon
  • 6-8 sugarplums, thinly slivered (ripe yet firm)
  • 3 Tbsp granulated white sugar

Directions:

  1. Preheat oven to 200 C/400 F. Grease an 11″ tart pan or quiche dish.
  2. Sift together flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate large bowl, whisk together the eggs, buttermilk, melted butter and lemon zest.
  3. Add dry ingredients into wet ingredients and mix until all the flour pockets disappear and the batter is just combined.
  4. Spoon batter into greased pan, tapping the pan over the working station. Smooth the batter with back of your spoon, spreading it out towards the edges. Arrange plums in a circular pattern or just scatter them around. Top with granulated white sugar evenly.
  5. Bake for 30 minutes or till the toothpick inserted in the center comes out clean. Serve warm with a dusting of icing sugar or vanilla custard or sweetened whipped cream or vanilla ice-cream.
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10 thoughts on “SugarPlum Cinnamon Buttermilk Cake

  1. Pingback: Vanilla Buttermilk Eggless Sponge Cake - Cook By Book

    • Wherever mentioned, yes i have used whole wheat flour instead of all purpose flour. If not adding eggs, I add yogurt/buttermilk to make the cake fluffy hence even the eggless cake turns out light. Plus do not over-mix the batter as the result would be a denser cake.
      Do you measure flour the correct way? Do not use the measuring cup to scoop the flour out directly from the container. You could end up with way more flour than mentioned in recipes. Instead in a cup measurement just spoon the flour loosely. Do not try to ‘pack’ it by tapping the cup. Once the cup is filled, use the back of knife to level it off evenly with the top of the measuring cup.
      Hope this helps and you get a light & fluffy cake using the whole wheat flour!

      Let me know how your next attempt turns out! πŸ™‚

  2. Pingback: Fresh Peach Fluffy Pancakes Cake | Cook By Book

  3. Pingback: Kiwi Buttermilk Cake ~ Eggless | Cook By Book

  4. Yumm Riddhi. Gorgeous Cake, I’m going to go eggless with it…. and yea, my family reminded me about Bangalore’s beautiful rains. The thunder and lightning you never get here in Mumbai. Missing Bangalore:)

    • Thank you, Namrata!! πŸ™‚
      I have heard my friends praising Mumbai Ki Baarish! But yeah, there is something elegant about the rain in Bangalore. Wish you could visit! Till then enjoy this cake! πŸ˜‰

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