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Plum Upside Down Cake
Plum Upside Down Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Plum upside-down mini cakes bursting with flavor.
Ingredients:
  • 1 1/4 stick butter (10 tablespoons or 1/2 cup plus 2 tablespoons), softened
  • 1/4 cup plus 2 tablespoons brown sugar, firmly packed
  • 4 plums, pitted and sliced
  • 5 tablespoons buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup granulated sugar
  • Zest of 1/2 an orange
  • 1 egg
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350°F and generously coat the insides of four 10- or 8-ounce ramekins with butter.
  • In a saucepan over medium heat, melt 3/4 stick (6 Tbsp) of butter. Whisk in brown sugar until smooth. Divide the delicious sugar butter sauce evenly among four buttered ramekins.
  • Place a layer of plum slices in the bottom of each ramekin.
  • In a separate bowl, vigorously whisk together cake flour, baking powder, baking soda, cinnamon, and salt to make the batter's dry mix.
  • In a mixing bowl, cream 1/2 stick (1/4 cup or 4 Tbsp) butter with granulated sugar and orange zest using an electric mixer. Add eggs and vanilla, mix well. Gradually mix in the dry flour mixture and buttermilk (or lemon soured milk).
  • For baking, evenly distribute the batter into the ramekins. Arrange them on a baking sheet with a rim and place in the oven on the middle rack at 350°F. Bake for 35 to 40 minutes until cakes are firm to the touch and a toothpick inserted in the center comes out clean (might be moist from plum juice). Rotate the baking sheet halfway through for uniform baking of the cakes.
  • Allow ramekins to cool slightly. Loosen edges with a knife, then invert onto a plate. Serve solo or with whipped cream or vanilla ice cream.

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