Buttermilk Cake

This is from Heidi Swanson's cookbook "Super Natural Everyday." It's delicious, not too sweet to eat for breakfast but sweet enough to satisfy a hankering. She also recommends a winter version of this cake using dates and walnuts in place of the plums.

2 1/2 c whole wheat pastry flour

1 tbsp baking powder

1/2 c fine grain natural cane sugar

1/2 tsp sea salt

2 large eggs

1 1/2 c buttermilk

1/4 c unsalted butter, melted and cooled a little

grated zest of 3 lemons

plums, thinly sliced...I used 3 medium

3 tbsp turbinado sugar

-Preheat oven to 400, with rack in top third of the oven. Butter and flour an 11" round tart pan.

-Whisk together the flour, baking powder, sugar and salt in a large bowl.

-In a separate bowl, whisk together the eggs and buttermilk, then whisk in the butter and lemon zest.

-Add the buttermilk mixture to the flour mixture and stir briefly, until just combined.

-Spoon the batter into the tart pan, pushing it out toward the edges. Place plums on top and sprinkle with turbinado sugar.

-Bake for 25 min or until cake has set.