Black Pepper Plum Cake
Summer plums and black pepper come together in this deliciously complex cake. This Black Pepper Plum Cake is tart, sweet, and has a hint of heat. Top with a dusting of powdered sugar or a drizzle of agave.
Makes 8 servings
Ingredients
- 1½ c unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 c all-purpose flour
- 1 c granulated sugar
- 1½ tsp black pepper coarse ground
- pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ c avocado oil
- 1 tsp vanilla extract
- 1 lb fresh plums (about 5-6 small plums)
Instructions
- Preheat your oven to 350℉ (180℃) and lightly oil a 10-inch or larger cast iron skillet.
- In a small bowl, combine the milk and apple cider vinegar then set aside.
- In a medium bowl whisk together the flour, sugar, black pepper, salt, baking powder, and baking soda.
- Next, pit the plums then slice them into thin wedges. Set aside.
- Whisk the milk mixture into the dry ingredients until well combined. A couple of lumps are okay but shoot for a mostly smooth batter.
- Pour the batter into the prepared pan then arrange the sliced plums on top. I like creating a sort of rosette shape, but there's no specific way you need to arrange them - just refrain from pressing the plums deep into the batter.
- Bake for 40-50 minutes, until the top is golden brown and the edges start to pull away from the sides. Top with a dusting of powdered sugar or a drizzle of agave and enjoy!
Nutrition
For one serving: Calories: 368 cal | Carbohydrates: 58 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 195 mg | Potassium: 94 mg | Fiber: 2 g | Sugar: 32 g |