FRUIT TOPPING
2 c Apples; Peaches, Nectarines
-or Pears, peeled, cored,
-and sliced medium-thick
1 ts Flour
1/4 c Juice; (artificial or fresh)
– of 1 Lemon or Lime
Grated Citrus Peel
Sprinkle of Cinnamon or
-Nutmeg; (optional)
A few broken Walnut pieces
-and Raisins; (optional)
–CAKE–
1/4 c Artificial Sweetener
1 Whole Egg; (or 2 Egg Whites)
1 ts Vanilla or Almond Extract
1 c Low-fat Plain Yogurt
1 c Cake Flour
1 1/2 ts Baking Powder
1/2 ts Salt
Pre-heat oven to 350-F degrees and prepare an 8-inch cake pan with
non-stick cooking spray.
Place fruit slices on the bottom of the prepared cake pan and sprinkle on
the flour. Add lemon or lime juice and peel, and also cinnamon, nutmeg,
nuts, or raisins as desired.
In a medium mixing bowl, combine artificial sweetener and egg or egg
whites. Blend well and add the vanilla or almond extract while mixing. Add
yogurt and blend again. Sift the cake flour together with the baking powder
and salt and add to liquid mixture.
Thoroughly combine all the ingredients. If the mixture appears too thick,
add a small amount of skim milk to attain a smooth batter. Pour the batter
over the top of the fruit.
Bake for about 30 minutes, or until the top of the cake is golden brown.
Remove the cake from the oven and let rest for a few minutes, then turn out
onto a cake serving plate. The bottom fruit layer is now the top of your
cake. Slice and serve.
Yields
6 servings
