Diabetic Recipe of the Week: Plum and Nectarine Upside-Down Cake

Makes: 9 servings
Serving Size: 1/9 of cake
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Ingredients
2 tsp. nonhydrogenated margarine (e.g. Smart Balance), melted
1/4 cup Splenda brown sugar
1 1/2 tsp. lemon zest
2 1/2 cups combination sliced plums and nectarines
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup Splenda
1/4 cup canola oil
1 large egg
3/4 tsp. vanilla extract
1/2 cup fat-free milk
Preparation
1. Preheat the oven to 350 degrees.
2. Place the melted margarine in the bottom of a 9-inch round cake pan, and sprinkle with brown sugar and lemon zest. Top with the nectarines and plums, arranged in concentric circles. Set aside.
3. Lightly spoon flour into measuring cups and level off. Combine flour, baking powder, and salt in a small bowl.
4. Beat Splenda and canola oil at medium speed with an electric mixer until well blended. Add the eggs and vanilla and beat well. Add the flour mixture in parts to the egg mixture, alternating with the milk, and ending with the flour mixture. Spoon batter over the fruit.
5. Bake for 45 minutes or until a tester comes out clean. Cool in the pan for 5 minutes. Loosen the edges of the cake with a knife. Place a plate upside down on the cake pan and invert the cake onto the plate. Cool before serving.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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