Plum-Spice Upside Down Cake

Recipe Ingredients

1		Butter-flavor cooking spray
		= (5 one-second sprays per serving)
9		Plums - unpeeled, sliced (small)
1/3 cup	53g / 1.9oz	Dark brown sugar
1/2 cup	99g / 3.5oz	Reduced-calorie margarine
1 cup	198g / 7oz	Egg (large)
1 cup	198g / 7oz	Egg white (large)
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Splenda No Calorie Sweetener
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Ground ginger
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

Preheat oven to 325 degrees. Coat a 9-inch square pan with cooking spray. Spread plums in pan, sprinkle with 2 tablespoons of brown sugar and set aside.

With an electric mixer, beat together remaining brown sugar and margarine until creamy. Beat in egg, egg white and vanilla, scraping down sides of bowl, for 1 minute. Beat in Splenda at medium speed for 1 minute.

In another bowl, stir together flour, baking powder, baking soda, cinnamon and ginger. Stir into egg batter and beat at low speed for 30 seconds to mix (batter will be thick); gently spoon batter over plums, spreading with back of spoon.

Bake cake until sides begin to pull away from pan and cake is light golden brown, about 30 minutes. Remove from oven and set aside 30 minutes.

Place a large platter over pan and invert cake onto platter. Dust with powdered sugar and cut into 9 squares.

This recipe yields 9 servings.

Points® Value: 5

Source:
Weight Watchers at http://www.weightwatchers.com

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