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.
- 2 c ripe plums (pitted and diced, leave peel on)
- 1 T lemon juice
- 2 1/2 c whole wheat flour
- 1 T baking powder
- 2 t cinnamon
- 1/2 c dark brown sugar
- 1/2 t salt
- 2 eggs (lightly beaten)
- 1 c Stonyfield Organic Fat Free French Vanilla Yogurt
- 1/4 c unsalted butter (melted and cooled)
- 3 T cane sugar (for top of cake)
Calories: 310, Calories from Fat: 70, Total Fat: 7g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 390mg, Total Carbohydrate: 55g, Dietary Fiber: 6g, Sugars: 25g, Protein: 8g, Vitamin A: 8%, Vitamin C: 8%, Calcium: 10%, Iron: 10%
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.