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

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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