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
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)