Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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