Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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