plum-spice upside down cake

[Guest guest]

plum-spice upside down cake

 

sweet, juicy plums over a light gingerbread cake is a

feast for both your eyes and your appetite.

 

 

Ingredients

 

1 serving(s) cooking spray, butter-flavored

9 small plum(s), sliced (unpeeled)

1/3 cup(s) dark brown sugar

1/2 cup(s) reduced-calorie margarine

1 large egg(s)

1 large egg white(s)

1 tsp vanilla extract

1 cup(s) Splenda No Calorie Sweetener

1 cup(s) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1 tbsp powdered sugar

 

Instructions

 

 

 

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.

 

 

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.

 

 

In a 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.

 

 

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.

 

 

Place a large platter over pan and invert cake onto

platter. Dust with powdered sugar and cut into 9

squares.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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