Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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