If there’s one dessert I simply can’t get enough of, it’s pie. All kinds, all sizes, all fillings. I’m not picky when it comes to a freshly baked pie (well, except for the kind served on Sweeney Todd, I might not entertain those). As much as I love this dessert, my husband hates it just as much. It starts with his “disdain” for cooked fruit and then moves to the fact he just doesn’t like pie crust.
That’s my life, friends. I live with a man who doesn’t really like pie crust.
But marriage is learning to compromise and make desserts not just you’ll like, but they’ll like to. Which frankly sucks because it’s Thanksgiving and how on earth can one possibly enjoy this holiday without pie.
Before I break out into a tangent on that, let’s go back to the cooked fruit. You may have noticed I put “disdain” in quotation marks because it seems he only dislikes cooked fruit when it’s in a pie. Apple cake, upside down cakes, fruit filled muffins and the like disappear the same day I make them around here and I’m DEFINITELY not the only one eating them.
So, armed with this knowledge, I decided to whip up a little holiday cake this season that is filled with luscious cooked fruit. And yesterday when he got home, he went right to my studio set up (which is where I leave the desserts I’ve made for the day), cuts a slice and eats it right from his hands. I couldn’t help but laugh because this cake is LOADED with fresh and juicy cooked plums.
My next plan of attack now is to somehow disguise cooked fruit into a pie made entirely of chocolate with a shortbread crust. Don’t ask me how, but that’s my next mission. If he eats it, this whole “hatred of pie thing “will be officially thrown out the window and every night until Thanksgiving I’ll be forcing pie down his throat.
I promise he lives in a safe environment, no need to call a domestic report on us. Yet. We’ll see what happens after this pie-force-feeding experiment, though.
Fresh Plum Upside Down Cake
Serves about 10. Slightly adapted from My Recipes.
Prep time: 15 minutes
Cook time: 32 – 35 minutes
- 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
- Preheat oven to 425 degrees F. Liberally spray a bundt cake pan (this is my favorite!) with nonstick cooking spray and set aside.
- 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.
- 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).
- 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.
- 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).
- Once cooled, carefully remove from the pan and place on a wire cooling rack.
- 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:
Fat: 10 grams
Weight Watchers Points: 8