1 1/2 cups all purpose flour
2 tablespoons + 1/3 cup granulated sugar, divided use
2 tablespoons brown sugar
4 tablespoons cornmeal, divided use
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
6 tablespoons unsalted butter, divided
1/2 cup skim milk
1 teaspoon vanilla extract
1 large egg
2 large plums, peeled, pitted, thinly sliced
2 large nectarines, peeled, pitted, thinly sliced
1 teaspoon finely grated lemon zest
1/4 teaspoon ground allspice
1/2 cup mascarpone cheese
1/2 cup fat-free Greek yogurt
5 teaspoons honey
Heat oven to 425 degrees F. Coat a 9-inch cake pan with cooking spray.
In a large mixing bowl, stir together flour, 2 tablespoons granulated sugar, brown sugar, 2 tablespoons cornmeal, baking powder, 1/4 teaspoon salt and cardamom until well combined; knead in 4 tablespoons butter until well incorporated and mixture turns crumbly.
In a medium bowl, whisk together milk, vanilla and egg until well combined; stir into flour mixture until just combined. Place batter evenly into prepared pan. Top with plum and nectarine slices.
Melt remaining 2 tablespoons butter in a medium bowl; stir in remaining 1/3 cup granulated sugar, remaining 2 tablespoons cornmeal, remaining 1/8 teaspoon salt, lemon zest and allspice until well combined. Sprinkle sugar crumbs on top of fruit. Bake for 40 minutes or until golden brown and bubbly. Cool on a wire rack.
To make the honey whipped mascarpone, in a large mixing bowl, using a mixer on medium speed, beat together mascarpone cheese, Greek yogurt and honey until well combined and fluffy - about 1-2 minutes. Serve cake with honey whipped mascarpone.
Makes 8 servings