6

Plum-Spice Upside Down Cake

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.
Ingredients

butter flavour cooking spray

1 spray(s)

plum(s)

9 item(s), small, sliced (unpeeled)

dark brown sugar

cup(s)

reduced-calorie margarine

½ cup(s)

egg(s)

1 large

egg white(s)

1 large

vanilla extract

1 tsp

SPLENDA® Sweetener, no calorie, packets

1 cup(s)

all-purpose flour

1 cup(s)

baking powder

1 tsp

baking soda

½ tsp

ground cinnamon

2 tsp

ground ginger

1½ tsp

powdered sugar

1 Tbsp

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 Splenda 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.

A happier, healthier you starts here