A slightly healthier dessert option – this Plum Pudding Cake is made with whole wheat flour and is free of butter or refined sugar. The cake has a cinnamony pudding layer topped with a cake-like layer that is crispy golden around the edges – add the fresh plums and you have a dessert that tastes great on its own or with a little ice cream. 🙂
Happy dessert Friday! (Or at least that’s what usually happens around our house.) I am planning to work on a really fun new Valentine’s Day dessert recipe later today, but right now it’s time to stop for a second and share this somewhat “healthified” Plum Pudding Cake from last week. 😉
Healthified – adjective, used to describe a food that isn’t 100% free of all unhealthy things, but leans more toward the healthy spectrum. i.e. “These brownies are more healthified than regular brownies.”
*sound of Katherine cracking herself up*
Whatever.
Whether you describe it as healthified or not, this Plum Pudding Cake is a winner. Remember the Hot Fudge Pudding Cake recipe that I posted last summer? No? Ok. Well, this cake is basically a cinnamon and plum version of that, and it is SO good.
I’ve had this recipe sitting in my recipe box for a long time, but I probably haven’t made it since I was in high school. I think my mom discovered it first, and at some point I deemed it important enough to write the recipe down. When we had this cake for dessert last Friday, I remembered why; it’s really good!
During baking, the cake separates itself into two layers, a cake layer on top, and a pudding layer underneath. The top layer turns perfectly golden and crispy around the edges while staying cake-like in the center.
Yum.
Have a great weekend, all!
Plum Pudding Cake
Ingredients
- 1 cup whole wheat flour
- 3/4 cup Sucanat (can substitute with regular sugar if desired)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup skim milk
- 3 Tablespoons olive oil
- 2 cups peeled and sliced fresh plums
- 1 cup packed brown sugar OR Sucanat
- 1 teaspoon ground cinnamon
- 1 cup very hot water (near boiling)
Directions
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish and set aside.
In a medium sized bowl, stir together flour, the 3/4 cup Sucanat, baking powder, and salt. Add milk and olive oil and beat until smooth. Pour into prepared baking dish. Place sliced plums evenly over top of batter. In a smaller bowl, stir together brown sugar (or 1 cup Sucanat) and cinnamon. Sprinkle over plums. Pour the 1 cup hot water evenly over top. (I heat the water in the microwave for about 1 minute and that does the trick, or you can heat it in a saucepan until almost boiling.)
Bake for 35-45 minutes or until cake is turning golden brown at edges and top is set. (The cake will separate into two layers, a golden cake-like layer on top and a pudding layer on bottom.)
Let stand 5 minutes before serving. Serve warm.
~K in the Kitchen
KintheKitchen 
Hahahaha, I LOVE this post! SOLD! I’m down for some healthier plum pudding cake! Pinning!
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Yay! Enjoy! 🙂
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