Plum-spice upside-down cake
7
Points®
Total time: 47 min • Prep: 17 min • Cook: 30 min • Serves: 9 • Difficulty: Easy
Sweet, juicy plums make this light gingerbread cake a feast for both the eyes and the appetite. It also couldn't be easier to make. First, you let the plums hang out in some brown sugar to release some of their juices while you put the batter together, which is flavoured with ground cinnamon and ginger. All you have to do is spread the batter over the plums, bake the cake until it's a delicious golden brown hue, then invert the cake onto a platter and revel in your beautiful creation. It's ideal to serve as a showstopping dessert after any holiday party or festive occasion.
Ingredients
Butter flavour cooking spray
1 spray(s)
Plum
9 item(s), small, Sliced, unpeeled
Dark brown sugar
⅓ cup(s)
Reduced-calorie margarine
½ cup(s)
Raw egg
1 large
Egg whites
1 serving(s), large
Vanilla extract
1 tsp(s)
Sugar substitute
1 cup(s), such as Splenda
All-purpose flour
1 cup(s)
Baking powder
1 tsp(s)
Baking soda
½ tsp(s)
Ground cinnamon
2 tsp(s)
Ground ginger
1½ tsp(s)
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
Preheat oven to 325 F. Coat a 9-inch square pan with cooking spray. Spread plums in pan, sprinkle with 2 tablespoons of brown sugar and set aside.
2
With an electric mixer, beat together remaining brown sugar and margarine until creamy. Beat in egg, egg white and vanilla, scraping down sides of bowl, for 1 minute. Beat in sweetener at medium speed for 1 minute.
3
In another bowl, stir together flour, baking powder, baking soda, cinnamon and ginger. Stir into egg batter and beat at low speed for 30 seconds to mix (batter will be thick); gently spoon batter over plums, spreading with back of spoon.
4
Bake cake until sides begin to pull away from pan and cake is light golden brown, about 30 minutes. Remove from oven and set aside 30 minutes.
5
Place a large platter over pan and invert cake onto platter. Dust with powdered sugar and cut into 9 squares.
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