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.

On this cake, you use only two plums (total carbohydrates 18 grams, serves 6 people). If you just don’t like plums, substitute other summer fruits like peaches and nectarines. They are just as scrumptious.

If you can, use real unsalted butter. You want the best flavor you can get when you are baking.

I like to use an 8-8 1/2 inch springform pan. 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 cup toasted walnuts, cooled, divided
• Pinch of salt
• 2/3 cup all-purpose flour, divided (you can replace up to 1/2 with whole-wheat flour)
• 1 tsp baking soda, divided
• 1 tsp baking powder
• 2 tbsp cinnamon, divided
• 1/8 tsp ground cardamom (or ¼ tsp ground ginger)
• 4 tbsp + 2tbsp butter, room temperature
• 1 cup + ¼ cup granulated sugar substitute
• ¼ cup vegetable oil
• 1 tsp pure vanilla extract
• 2 tbsp sour cream (low-fat OK but not fat-free)
• ½ tsp cider vinegar
• 3 large eggs, room temperature
• 2 ripe black plums, sliced thinly

Preparation

1. Preheat oven to 350 F.
2. In a food processor, combine ½ cup toasted nuts, salt, and 1/3 cup of flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup flour, half of the baking soda, baking powder and spices. Pulse until combined.
3. Cream 4 tbsp butter and 1 cup granulated sugar substitute until light and fluffy. Add the oil and beat until well combined. Scrape down the sides of the bowl. Add vanilla.
4. Add remaining ½ tsp baking soda to sour cream and vinegar. Stir to combine.
5. Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. (Mix only until just incorporated, otherwise you wind up with bread.)
6. On the bottom of the springform pan that's been sprayed with cooking spray and lined with parchment/wax paper, arrange the plum slices in a circular pattern.
7. In a separate bowl, combine remaining ¼ cup sugar substitute, remaining 1 tbsp cinnamon, remaining 2 tbsp butter, and remaining ½ cup toasted nuts. Sprinkle over the plum slices.
8. Spoon the batter over the plum slices. Bake for 24-26 minutes or until tester comes out dry from the center. Allow to cool for about ½ hour on a rack.
9. Cover the top of the pan with a plate and invert the cake onto the plate. Remove the springform pan and the paper. Sprinkle with a little cinnamon. Enjoy the fruits of your summer!

Nutrition Information per Serving

• 13 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.