Easy Plum Cake
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)|
|2 1⁄2||c||whole wheat flour|
|1⁄2||c||dark brown sugar|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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