Plum and Rosemary Cake | TENDING the TABLEHey! I’m still catching up after our week away and feeling a little wrung out emotionally. More on all of that later. For now I’ve got this simple plum and rosemary cake for you. It’s not too sweet, plenty moist, and studded with herbs and juicy plums. It’s also gluten free and refined sugar free. I’ll be back next week with some summery things for you. Enjoy!

Plum and Rosemary Cake

Makes 1 8-inch cake


1 cup unsalted butter, softened

1/2 cup honey

4 eggs

3 tablespoons minced rosemary

1 cup brown rice flour

1/2 cup millet flour

1/4 cup tapioca starch

1/4 cup cornstarch

1/2 teaspoon baking powder

1 teaspoon salt

3 tablespoons minced rosemary

1/2 cup creme fraiche

4 ripe plums, pitted and quartered


Preheat the oven to 300 degrees. Grease an 8-inch round pan and line the bottom with parchment.

Combine the butter and honey in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 5-10 minutes, until fluffy. Scrape down the sides of the bowl with a rubber spatula. Decrease the speed to medium and add the eggs one at a time.

In a small bowl whisk together the flours, tapioca starch, cornstarch, baking powder, salt and rosemary. With the mixer on low add half of the flour, the creme fraiche, and then the remaining flour. Mix just until combined.

Transfer the batter to the prepared pan and arrange the plums on top. Bake for 40-50 minutes until a toothpick inserted into the middle comes out clean and the edges of the cake are golden brown. Allow the cake to cool slightly before removing from the pan. Serve with sliced plums and creme fraiche.

To store the cake cover it with an upside down bowl or cake dome, or slice and place in an airtight container.