Summer Plum Cake

Serves 6

Notes from the Chef

Plums are a great tasting but mostly underused fruit (except as dried prunes). For us with diabetes we might shy away from them as they are a little high in carbohydrates to use as a snacking fruit.

On this cake, two plums (total carbohydrates 18 grams, serve 6 people).
If you can, use real unsalted butter. You want the best flavor you can get when you are baking.

To avoid sticking, spray the pan with oil and line the bottom of the pan with waxed paper. This cake bakes “upside down” so the bottom of the pan becomes the top of the cake. Make it look pretty!

Ingredients

• 1/2 stick of butter + 2 Tbsp. (divided) at room temperature
• 1/4 cup vegetable oil
• 1 cup + 1/4 cup granulated sugar substitute (divided)
• 3 large eggs at room temperature
• 1 tsp pure vanilla extract
• 2 Tbsp sour cream (low fat sour is ok but not fat free)
• ½ tsp cider vinegar
• 2 medium black or red plums
• 2/3 cup a/p flour (you can replace up to 1/4 the amount with whole wheat flour)
• 1 cup toasted nuts (walnuts, or almonds) cooled, and divided ½ and 1/2 cup
• 2 tbsp cinnamon, (divided)
• 1/8 tsp ground cardamom or ¼ tsp, or ground ginger
• 1 tsp baking powder
• 1 tsp baking soda (1/2 into dry mix, ½ into sour cream mix)
  pinch of salt

Preparation

1. Pre heat oven to 350.

Dry Mixture

In a food processor:

1. Combine ½ cup toasted nuts, salt, and 1/3 cup of the flour.
2. Pulse until the nuts are totally pulverized.
3. Add the remaining 1/3 cup flour, baking soda, baking powder and spices. Pulse until combined.

Wet Mixture

1. Cream the ½ stick of butter and 1 cup of the granulated sugar substitute until light and fluffy, add the oil and beat until well combined.
2. Scrape down the sides of the bowl. Add vanilla.
3. Add remaining ½ tsp. of baking soda to sour cream and stir.

1. Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry.
2. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
3. When the wet and dry ingredients are combined, cut a piece of parchment paper or waxed paper to fit the bottom of the springform pan.

On the Bottom of the pan

1. 2 – ripe black plums sliced thinly (Arrange the plums on a circular pattern.)

In a separate bowl combine:

Remaining ¼ cup sugar substitute
Remaining 1 tbsp. cinnamon
Remaining 2 Tbsp. butter
Remaining ½ cup of toasted nuts
Sprinkle over the plum slices.

1. Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.
2. Allow to cool for about ½ hour on a rack. Cover with a plate and invert the cake onto the plate.
3. Remove the springform pan and the paper.
4. Sprinkle with a little cinnamon.

Nutrition Information

• Net carbohydrates: 13g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.