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 :)
Plum Upside-Down Cake
Preheat oven to 350 degrees.
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
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
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.
Adapted from: http://www.cookinglight.com