DIRECTIONS:
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Preheat oven to 350F. Line a 9 inch springform pan with foil, smoothing
out the wrinkles. Lightly oil the foil or coat it with nonstick cooking
spray.
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Sprinkle 2 tablespoons of the sugar in the bottom of the pan and set aside.
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Halve plums lengthwise and remove the pits.
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Cut each half lengthwise into thin slices.
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Arrange circular rows of overlapping slices in the prepared pan; place
any remaining slices in an even layer on top.
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In a mixing bowl, stir together cake flour and whole wheat flour, the remaining
1 cup sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
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In another bowl, whisk together yogurt, oil, egg, egg white and vanilla
until well combined.
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Stir the yogurt mixture into the dry ingredients with a rubber spatula
just until blended.
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Gently spoon the batter onto the plums, smoothing the top.
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Bake for 40 to 50 minutes, or until a skewer inserted in the center of
the cake comes out clean.
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Remove the outer ring of the springform pan, fold back the foil, and invert
the cake onto a cake plate.
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Remove the pan bottom and foil.
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In a small saucepan, whisk jelly over low heat until melted.
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Brush over the top of the warm cake.
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Serve warm or at room temperature.
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PLUM CAKE