PLUM BUCKLE RECIPES

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.
• Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.
• Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
• Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.

Steps:

• In a large bowl, with a mixer on high speed, beat butter and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in lemon peel.
• In a small bowl, mix flour, baking powder, salt, and nutmeg. Stir half the flour mixture into the butter mixture, then add the milk, followed by the remaining flour mixture; stir just until incorporated. Scrape batter into a buttered and floured 8-inch square glass or ceramic baking pan and spread level. Overlap plum slices in rows or concentric circles over batter. In a small bowl, mix remaining 2 tablespoons sugar and the cinnamon; sprinkle evenly over plums.
• Bake in a 325° regular or convection oven until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes. Serve warm or at room temperature.