Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This old-fashioned dessert celebrates the lush flavor and rich color of plums. Serve with a scoop of vanilla yogurt or a dollop of fat-free whipped topping.

Donata Maggipinto
Recipe by Cooking Light September 2005

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add plums, and cook 3 minutes. Add 1/2 cup sugar, cardamom, and dash of salt. Cook 10 minutes or until plums are tender, stirring frequently. Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil. Cook 5 minutes or until liquid is very thick (consistency of jam).

    Advertisement
  • While the cooking liquid reduces, arrange plums in bottom of a 9-inch round cake pan coated with cooking spray. Pour reduced cooking liquid over plums. Let cool.

  • Preheat oven to 350°.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt, stirring well with a whisk. Beat 1/4 cup butter and remaining 3/4 cup sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat in amaretto.

  • Pour batter over plums, spreading batter evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate upside down on top of cake. Invert cake onto plate; cool.

Nutrition Facts

326 calories; calories from fat 23%; fat 8.4g; saturated fat 3.8g; mono fat 3.4g; poly fat 0.6g; protein 5.3g; carbohydrates 58.1g; fiber 1.4g; cholesterol 71mg; iron 1.5mg; sodium 270mg; calcium 93mg.
Advertisement
Advertisement