Enjoy this delicious, easy-to-make cake warm from the oven after dinner, and then try a piece in the morning with your coffee. Be sure to leave the skins on the plums-that's where much of the bright plum flavor lives. -Meg
| 2 | c | ripe plums (pitted and diced, leave peel on) |
| 1 | tbsp | lemon juice |
| 2 1⁄2 | c | whole wheat flour |
| 1 | tbsp | baking powder |
| 2 | tsp | cinnamon |
| 1⁄2 | c | dark brown sugar |
| 1⁄2 | tsp | salt |
| 2 | eggs (lightly beaten) | |
| 1 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
| 1⁄4 | c | unsalted butter (melted and cooled) |
| 3 | tbsp | cane sugar (for top of cake) |
Preheat oven to 400°.
Spray and flour the bottom of either an 8 X 10 baking dish or a 9" square.
Place plums in a bowl with lemon juice and set aside.
Combine flour, baking powder, cinnamon, brown sugar, and salt in a small bowl. Set aside. In a large bowl, whisk together eggs and yogurt, whisk in melted butter. Add flour mixture to yogurt mixture.
Drain off excess liquid from plums. Fold plums into batter. Pour into a baking pan and sprinkle with 3 tablespoons of cane sugar. Bake for 20-25 minutes or until a toothpick comes out clean when tested.