Plum Upside-Down Cakes

Plum Upside-Down Cakes
Photo by Amy Albert

Ingredients

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

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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