Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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