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.
Ready In: 40 mins
Prep: 15 mins
Cook: 25 mins
Yields: 8 Servings
- 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)
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.