Delicious custom size upside down cakes with plums.
My dad should have a t-shirt that says, “I’ve never met a dessert I didn’t like,” or in this case, “Got Plums?” will bake”.
His baking attempts may not always look his best (please never ask him to glaze a cake and sometimes his cakes look downright scary), but more often than not the results taste fabulous.
For this plum cake, he used red Santa Rosa plums and colorful pluots. My mom thought the cake was a bit too tart for her, but dad and I just love it the way it is.
When I think about it, the t-shirt should just say “Real Men Bake”. Because if you could only see my 6’2″, 200lb, works out in the gym 3 times a week, mows the lawn, splits the wood, 78 year old dad in his striped apron, gently arranging slices of plums on top of melted butter and sugar in ramekins , that would be the T that fits best.
More delicious upside down cakes
- Pineapple Upside Down Cake
- Apple pie turned upside down
- Cranberry Upside Down Cake
Upside down plum cake
Feel free to substitute 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice for the buttermilk.
ingredients
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1 1/4 sticks (10 tablespoon) unsalted buttersoftened
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1/4 cup plus 2 tablespoon Brown sugartightly packed
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4 plumspitted and sliced
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5 tablespoon buttermilk
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3/4 Cup cake flour
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1/2 teaspoon baking powder
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1/8 teaspoon baking soda
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1/4 teaspoon Cinammon
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prize Salt
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1/2 Cup granulated sugar
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citrus peel 1/2 orange (approx 1 tablespoon)
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1 big egg
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1 teaspoon vanilla extract
method
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Preheat oven to 350°F. Butter the insides of four 10- or 8-ounce ramekins.
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Melt the butter and brown sugar, pour into the bottom of the ramekins:
Melt 3/4 stick (6 Tbsp) of the butter in a medium saucepan over medium-high heat. Add brown sugar and stir until smooth. Pour into the bottom of four buttered ramekins and spread the sugar and butter sauce evenly on top.
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Place a layer of plum slices on the bottom of each ramekin
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Whisk together the dry ingredients for the batter:
In a separate bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and salt.
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Make cake batter:
Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 tablespoons) butter with the granulated sugar and orange zest.
Add the eggs and vanilla, stir.
Alternately add the dry flour mixture and the buttermilk (or lemon sour milk) mixture to the batter.
The 5 Best Substitutes for ButtermilkCONTINUE READING:
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Bake:
Divide the batter into the molds. Place the ramekins on a rimmed baking sheet and slide into the oven on the middle rack. Bake at 350°F for 35 to 40 minutes until cakes are firm to the touch and a toothpick or skewer inserted in the center does not come out with raw batter on it. (Might be wet from the prune juice.) Turn the baking sheet halfway through baking to ensure all cakes bake evenly.
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Cool and invert:
Remove from the oven and let cool on a wire rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and carefully lift off the plate.
Serve alone or with whipped cream or vanilla ice cream.
| nutritional information (per serving) | |
|---|---|
| 690 | calories |
| 31g | Fat |
| 101g | carbohydrates |
| 7g | protein |
