Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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