Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

  • 6 medium-size ripe but firm red plums, pitted and sliced 1/8-inch thick
  • ¼ tsp. table salt
  • Grated zest of 1 orange
  • ¾ cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 6 oz. (1-½ cups) cake flour
  • ½ cup plus 1 Tbs. milk
  • + 7 more ingredients
    • 2 large eggs
    • 1 Tbs. fresh lemon juice
    • ¼ tsp. baking soda
    • 2 tsp. pure vanilla extract
    • ½ tsp. ground cinnamon
    • 10 oz. (2-½ sticks) unsalted butter, softened at room temperature; more for greasing the ramekins
    • 1 tsp. baking powder

Butter eight 8 oz. ramekins. Heat the oven to 350°F. In a medium saucepan over medium heat, combine 6 oz. (1-1/2 sticks) of the butter with the brown sugar, whisking until smooth and combined (you’ll still feel sugar granules). Immediately pour into the bottoms of the buttered ramekins, dividing ...

View full recipe at Fine Cooking

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