Plum Cake

In case you couldn’t guess from my most recent recipes, I’m trying to shed a few lbs. The result of this effort are recipes that have been given a healthier, more nutritious makeover (and a husband who now walks into the kitchen with a pouty face similar to my child’s.) This recipe is a loose adaptation on poundcake (a quarter-pound cake if you will.) This recipe creates a dense, moist cake and the addition of plums baked on top adds the necessary tartness to make this cake truly summery and delicious. Of course if you don’t have plums on hand, apricots or any other fruit would work really well. I definitely recommend a more tart fruit (or less ripe.) Enjoy!


Plum Cake:

8 oz whole wheat flour (by weight)

1/2 cup wheat germ (optional)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup vegetable oil

1/2 cup low-fat plain yogurt

1 large egg

3 large egg whites

1/4 cup coconut sugar

1/2 cup honey

1 tbsp vanilla extract

5-6 small plums or 2-3 medium plums

  1. Preheat oven to 350˚F. Lightly grease a loaf pan and set aside (I used a 9×5-in loaf pan).
  2. In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Stir in the wheat germ, if using.
  3. In a large bowl, whisk together, the oil, yogurt, egg whites, egg, sugar, honey and vanilla. Whisk to thoroughly combine.
  4. Add the flour mixture to the wet mixture and whisk just to combine. Do not overmix!
  5. Pour your batter into your prepared pan.
  6. Slice the plums and arrange them evenly over the top of the batter.
  7. Bake for 45-50 min until a toothpick comes out clean.


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