Dessert: Prune Upside-Down Cakes

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Prune Upside-Down Cakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup granulated sugar
1 1/2 cups dry white wine
1 vanilla bean
1 cinnamon stick
Three 1-inch-thick strips of orange zest
32 large pitted prunes (about 3/4 pound)
3/4 cup light brown sugar
1 teaspoon unsalted butter

Instructions

Make the Topping Preheat the oven to 350 °. In a medium saucepan, combine the granulated sugar, white wine, vanilla bean, cinnamon stick, orange zest and 3 cups of water and bring to a boil. Simmer over moderate heat for 10 minutes. Add the prunes and simmer over moderately low heat until plumped and tender but not falling apart, about 25 minutes. Using a slotted spoon, transfer the prunes to a plate to cool.
Make the Topping Coat eight 1-cup ramekins with vegetable oil spray and set them on a sturdy rimmed baking sheet.
Make the Topping In a small saucepan, combine the brown sugar and butter with 1/4 cup of water and bring to a boil, stirring to dissolve the sugar. Let cool slightly. Divide the caramel and poached prunes among the ramekins.
Make the Cakes In a medium bowl, whisk the orange juice with the buttermilk, eggs, oil, granulated sugar and 1/4 cup of the yogurt. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Whisk the egg mixture into the dry ingredients until smooth. Divide the batter among the ramekins, filling them a little more than half full. Spray a sheet of parchment paper with vegetable oil spray and invert it over the ramekins. Set another baking sheet on the parchment.
Make the Cakes Bake the cakes for about 1 hour and 10 minutes, until a tester inserted in the centers comes out clean. Let the cakes cool for 10 minutes, then run a thin knife around the edges and invert them onto plates, allowing any caramel in the ramekins to drip over the cakes. Spoon a dollop of the remaining 1/2 cup of yogurt on top of each cake and serve.

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