Fresh Plum Upside Down Cake

Serves about 10. Slightly adapted from My Recipes.
Prep time: 15 minutes
Cook time: 32 – 35 minutes

Ingredients: 

• 1 cups all purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup brown sugar, divided
• 1 teaspoon baking powder
• 2/3 teaspoon pumpkin pie spice
• 1 tablespoons honey
• 5 tablespoons unsalted butter, divided
• 2 tablespoon unsweetened applesauce
• 1/4 cup 1% milk
• 1/4 cup full-fat Chobani Greek yogurt
• 1/2 teaspoon vanilla extract
• 1 egg
• 4 plums, rinsed and thinly sliced

For the topping: 

• 1/2 cup chopped mixed nuts (I used this blend from Harry & David)
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Directions: 

1. Preheat oven to 425 degrees F. Liberally spray a bundt cake pan (this is my favorite!) with nonstick cooking spray and set aside.
2. In a large bowl, whisk the flours and baking powder together. Mix in the pumpkin pie spice. Mix in the honey. In the same bowl, add two tablespoons of cold butter and cut in using a pastry knife. Then add the two tablespoons of applesauce and stir to combine.
3. In another bowl, mix the milk, yogurt, vanilla extract and egg, whisk to combine. Pour the milk mixture into the flour mixture and stir to combine until a thick batter forms. Arrange 95% of plum slices over the cake batter (you want the rest for the topping).
4. Melt the remaining 3 tablespoons of butter in the microwave. Mix in the brown sugar and stir to combine. Pour the sugar mixture over the plums.
5. Bake for about 32 -35 minutes, or until cake is browned and the topping is bubbling and sugar is crystalized. Let cool in plan completely (for about an hour).
6. Once cooled, carefully remove from the pan and place on a wire cooling rack.
7. To make the topping, whisk the powdered sugar, heavy cream and vanilla until a thick glaze forms. Pour over the cake and garnish with chopped nuts and remaining plums, chopped. Serve immediately.

Nutritional information per slice:

Calories: 299
Fat: 10 grams
Carbohydrates: 49
Fiber: 1.5
Protein: 4.9
Weight Watchers Points: 8

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