Upside Down Plum Cake

123 cal, 21C/4F/2P/11S.

You’re looking at the Nth version of this cake, friends. OK. N was 3, but really, we ate a lot of upside down cake last week. Well, it is true what they say, third time’s the charm.

First I made an upside down Peach cake. Had picked the most delicious ripe peaches and everything. I overmixed it, came out a gummy cake but with a delicious peach topping! The second one was again a peach cake. I put too much flour in, came out a not-sweet-enough cake. I needed this to be Dessert guys, not a breakfast pastry!

The final and third product was an Upside Down Plum Cake (I ran out of peaches!) and it won my capricious heart! First of all it looked gorgeous. What I did with the two colors of plums worked amazingly (it was an accident haha – I used a red plum for the outer rim and a regular black plum for the middle), plums gave the cake a delicious tartness and the cake itself was totally up to my standards. Win! I took this one to a neighborhood potluck and got some rave reviews on it as well. My husband snuck two slices!

So maybe all my upside down sweat and tears weren’t all for nothing 🙂

Ingredients:

  • 1 large egg
  • 1/2 cup unsweetened almond milk (120 g)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/4 cup + 2 tbsp white sugar (72 g)
  • 2 tbsp avocado or other oil (28 g)
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat pastry or all-purpose flour (120 g)
  • 1 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp melted butter (14 g)
  • 2 tbsp coconut or brown sugar (24 g)
  • 2 medium plums (or peaches) peeled and sliced thin (about 2 cups sliced, 180 g)

Makes one 9 inch cake, 12 slices. Preheat oven to 350F and grease a 9 inch round cake pan. Melt your butter and pour into the pan, spreading evenly (I popped my pan with the butter in it in the preheating oven for a couple of minutes – clever huh?). Sprinkle the coconut sugar evenly over the melted butter. Arrange the plum slices on the sugar. Set the pan aside.

Beat your egg and whisk in the milk, applesauce, sugar, oil, vanilla thoroughly. In a separate bowl, whisk together the flour, baking powder, salt. Combine wet and dry mixtures, folding until just combined (do not overmix). Pour over the plums. Bake for 35-45 minutes until a thin knife inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes then invert onto a plate. Cool before slicing. Your cake is ready! 🙂 You can serve with whipped cream or ice cream or just on its own!

Hope you love this recipe as much as my lovely neighbors did ❤ If you make it, remember to tag me on Instagram!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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