Plum Snack Cake

• 5-1/2 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 Tablespoons Coconut Oil Melted Or Canola Oil
• 2-1/2 Tablespoons Butter Or Margarine (I Used Brummel And Brown)
• 1/3 cups Sugar
• 1/2 teaspoons Almond Extract
• 1/4 cups Egg Substitute Or 1 Egg
• 1/2 cups Non-fat Milk Or Coconut Milk
• 1 cup Pitted And Sliced Plumbs
• 1 Tablespoon Turbinado Sugar (sugar In The Raw)

1. Preheat the oven to 375u0b0F. Spray a 9-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of a stand mixer using the whisk attachment, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.
4. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5. Spread the batter into the bottom of the baking dish. Lay 1 cup of plums on top of the batter with skin side down and sprinkle with turbinando sugar.
6. Bake the cake for 20-23 minutes or until it is golden brown.

whole wheat pastry flour, baking powder, ubc, salt, coconut oil, butter, sugar, almond extract, ubc, nonfat, turbinado sugar

Taken from tastykitchen.com/recipes/desserts/plum-snack-cake/ (may not work)