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Plum Upside-Down Cake

Happy summer Monday friends!

Last night I had a surplus of plums and decided to make a fruity summer dessert- a Plum Upside Down Cake. It is a lovely dessert, but it is so good for you that it could easily pass for a healthy breakfast coffee cake!  I calculated the Weight Watchers Points and based on 10 servings, it is a 5 point treat and that is a generous piece :)

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Plum Upside-Down Cake

Preheat oven to 350 degrees.

Ingredients

For sauce:

1 TBL butter 

8 plums, pitted and quartered (no need to remove skin)

1/2 cup sugar

1/4 tsp cardamom

1 tsp cinnamon

Pinch of salt

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For cake:

2 TBL applesauce

2 TBL softened butter

1/2 cup sugar

1/4 tsp salt 

1 1/2 cups white whole wheat pastry flour

1 1/2 tsp baking powder

2 eggs (could use egg whites and reduce calories)

3/4 cup low fat buttermilk

1 TBL almond extract

1 tsp vanilla

Directions

Melt 1 TBL butter in a skillet, add plums and cook 3-4 minutes.  Add the 1/2 cup sugar, cardamom, cinnamon and salt.  Cook down until plums are tender about 10 minutes.  Bring liquid to a boil and cook until liquid begins to thicken up, about 5-10 minutes.

Spray a 9 inch cake pan with baking spray.  Remove plums from skillet and place in cake pan.  Once liquid is slightly thickened, pour over plums.

To make the cake batter:

Beat the 2 TBL of butter and 2 TBL of applesauce together. Add the eggs, vanilla and almond extract. Combine the flour, baking powder and 1/4 tsp salt.  Add the flour mixture and buttermilk, alternating each, into the sugar mixture.

Pour batter over plums and gently spread to cover.  Bake @ 350 for about 45-50 minutes or until a toothpick comes out clean.

Allow to cool for 10 minutes. Run knife around edge of pan. Place a platter upside-down on top of the cake and carefully invert cake.  

Serve with whipped cream or vanilla bean ice cream.

Enjoy!

Adapted from: http://www.cookinglight.com

 

 

 

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About four sweetie pies

Proud stay-at-home mama of 4 who is passionate about feeding those she loves!

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