A lightly spiced cake with a dramatic topping of glistening plums—it's perfect for a September birthday.
- 1 cup plus 2 tablespoons sugar, divided
- 1 1/2 pounds purple plums, (about 8 medium plums)
- 1 1/2 cups sifted cake flour
- 2/3 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2/3 cup nonfat plain yogurt
- 1/4 cup canola oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup red currant jelly
- Preheat oven to 350°F. Line a 9-inch springform pan with foil, smoothing out the wrinkles. Coat the foil with cooking spray. Sprinkle 2 tablespoons of the sugar in the bottom of the pan and set aside.
- Halve plums lengthwise and remove the pits. Cut each half lengthwise into thin slices. Arrange circular rows of overlapping slices in the prepared pan; place any remaining slices in an even layer on top.
- Stir together cake flour and whole-wheat flour, the remaining 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a mixing bowl. Whisk together yogurt, oil, egg, egg white and vanilla in another bowl until well combined. Stir the yogurt mixture into the dry ingredients with a rubber spatula just until blended.
- Gently spoon the batter onto the plums, smoothing the top. Bake until a skewer inserted in the center of the cake comes out clean, 40 to 50 minutes.
- Remove the outer ring of the springform pan, fold back the foil, and invert the cake onto a cake plate. Remove the pan bottom and foil.
- Whisk jelly in a small saucepan over low heat until melted. Brush over the top of the warm cake. Serve warm or at room temperature.
Tips & Notes
- Make Ahead Tip: Equipment: 9-inch springform pan
Per serving: 331 calories; 7 g fat (1 g sat, 4 g mono); 21 mg cholesterol; 65 g carbohydrates; 5 g protein; 2 g fiber; 284 mg sodium; 143 mg potassium.
Nutrition Bonus: Folate (16% daily value).
Carbohydrate Servings: 4
Exchanges: 4 other carbohydrate, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour