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5 from 1 vote

Cardamom Buckwheat Plum Cake

This cardamom buckwheat plum cake has tender crumbs scented with cardamom, jammy tart plums, and a crunchy demerara sugar top
Prep Time15 minutes
Bake Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Vy Tran


  • 1 9-inch cake pan


  • 4 medium plums, halved and pitted
  • ¾ cup sugar
  • ½ cup creme fraiche
  • ½ cup olive oil
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup buckwheat flour
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cardamom
  • ½ teaspoon salt
  • 2 tablespoons demerara sugar
  • 2 tablespoons almond flakes
  • confectioners' sugar for serving (optional)


  • Preheat the oven to 350 degrees F.
  • Line a 9-inch round cake pan with parchment. Brush the bottom and sides with olive oil.
  • Place sugar, olive oil, eggs, creme fraiche, and lemon zest in a large bowl and whisk until well combined.
  • Place a fine mesh sieve directly over the bowl, and sift in dry ingredients (flours, baking powder, baking soda, cardamom, and salt).
  • Whisk in dry ingredients until well combined.
  • Pour the cake batter into the prepared cake pan. Smooth the top with an offset spatula.
  • Place the cake pan in the oven and baked for 15 minutes.
  • Carefully remove the hot pan from the oven. Top the batter with plum halves. Do not press down.
  • Sprinkle demerara sugar over the top and almond flakes at the edges.
  • Return the cake to the oven and bake for 30 minutes until golden brown or a toothpick inserted in the middle comes out clean. Let the cake cool in the pan.
  • When ready to serve, transfer the cake to a serving plate. Garnish with a generous sprinkle of confectioners' sugar before slicing.