Upside-Down Plum Cake
4 plums (halved, pitted, and cut into about eight slices)
2T Earth Balance buttery spread (or 2T butter)
1/2 c light brown sugar
1/2 t cinnamon
1 c flour
1/2 c whole-wheat pastry flour
1-1/2 t baking soda
1/2 t salt
1/3 c toasted, chopped walnuts
1/2 c granulated sugar
1 t vanilla
1/4 c + 2T extra light olive oil (or 1/2 c butter)
1/2 c almond milk (or 1/2 c low-fat milk)
Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch round cake pan with the buttery spread. Sprinkle brown sugar and cinnamon over the buttery spread. Arrange the sliced plums in two concentric circles. Set pan aside.
Prepare batter: Whisk together dry ingredients (flour, baking soda, salt) in a small bowl. Whisk together wet ingredients (eggs, granulated sugar, vanilla, oil, almond milk) in a medium-size bowl. Fold dry ingredients into wet.
Pour batter over the sliced plums. Bake for 40 - 45 minutes or until a wooden pick comes out clean. Let cool in the pan for at least 30 minutes. Run a knife around the edges of the cake and invert onto a plate.
|. . . And then there were two.|