Why should pineapple’s have all the flippin’ fun?
Get it? Flippin’ /Upside Down Cake. Anyone else laughing or is it just me?
But seriously, when I started creating recipes for plums, I immediately thought of an upside down cake. To be honest, I am not sure why. I don’t think I have ever had one! For for some reason, the beautiful red flesh of plums just screamed upside down cake, and so I went with.
However, like many of the dessert recipes I share and create. I wanted to lighten up a traditional cake recipe. In an upside down cake, each bite should include sweetness from the fruit, so this recipe is low in sugar. I wanted to make a very small brown sugar and butter glaze for the top of the cake to ensure the plums were covered, but other than that I replaced the rest of the butter with greek yogurt and olive oil. The final result is very mildly sweet which pairs perfectly with the the juicy plums.
Plum Upside Down Cake
A healthy and beautiful way to celebrate summer!
- 2 tbsp brown sugar
- 1 tbsp unsalted butter
- 2 plums preferably with red flesh
- 1 cup whole wheat flour
- 1/2 cup AP flour
- 1/4 cup sugar
- 2 eggs
- 2/3 cup nonfat Greek yogurt
- 2 tsp baking powder
- 2 tsp vanilla
- 1 tbsp milk
- powdered sugar
Preheat oven to 350 Fahrenheit.
In a small pot heat the brown sugar. Pour over the bottom of a 7-inch springform pan.
Thinly slice the plums.
Press down the plums starting in the center and moving outwards.
In a mixing bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. Mix well with a hand whisk.
Add the two flours and continue to whisk.
Pour batter over the plums.
Bake the cake for 40-45 minutes or until a toothpick comes out clean.
Let the cake cool for 10 minutes before removing the springform. Place the cake plum side up on a cooling rack plum side up and carefully remove the bottom piece.
Sprinkle with powdered sugar if you wish.
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