Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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