3/4 C. brown sugar

2 clementines, peeled

2/3 C. all-purpose flour

1/3 C. fat-free soy flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

salt

2 eggs

1/2 C. fat-free plain yogurt

1/4 C. canola oil

1 tsp. orange extract

 

Preheat the oven to 350°F. Coat a 9″ round cake pan with vegetable oil spray. Drizzle the butter evenly over the bottom. Scatter 1/4 C. sugar into the pan bottom. Press with a fork to spread the sugar evenly. Separate the clementines into sections. With a small knife, cut each section in half lengthwise to create two skinny half-moons. Lay the section halves, cut side up, in a spiral starting at the outer edge of the pan. Continue laying the sections in spirals, not overlapping, until the pan bottom is completely covered. Set aside. On a sheet of waxed paper, combine the flours, baking powder, baking soda, cinnamon, and salt. Blend with a fork. In a bowl, beat the eggs, yogurt, and oil with a fork until smooth. Add the remaining 1/2 C. sugar and the extract. Beat until smooth. Stir in the dry ingredients. Dollop the batter carefully into the prepared pan. Bake for about 30 minutes, or until browned and a tester inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes. Place a heatproof platter over the pan. Holding the platter and the pan firmly with oven mitts, turn over the cake onto the tray. Using a serrated knife, cut the cake into wedges. Serve warm.

 

Yield: 12 servings

Calories: 167

Fat: 9g

Fiber: 1g