Plum Upside Down Cake

Name: Plum Upside Down Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 10 Tbsps 1/4 stick butter or 1/2 cup plus 2 tablespoons), softened; 59 milliliters brown sugar, firmly packed; 4 plums, pitted and sliced; 5 Tbsps buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice; 177 milliliters cake flour; 1 teaspoons baking powder; 0 teaspoons baking soda; 0 teaspoons cinnamon; 1 pinch Pinch salt; 118 milliliters granulated sugar; 1 of Zest an orange; 1 egg; 1 teaspoon vanilla extract

Plum Upside Down Cake requires approximately 1 hour from start to finish. For 96 cents per serving, you get a dessert that serves 4. One serving contains 546 calories, 6g of protein, and 31g of fat. Head to the store and pick up butter, baking powder, salt, and a few other things to make it today.

Instructions

Preheat oven to 350°F. Butter the insides of the ramekins.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Oven

Melt butter and brown sugar, pour into bottom of ramekins: Melt 3/4 stick (6 Tbsp) of the butter in medium saucepan over medium heat.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Ramekin

Sauce Pan

Add brown sugar and whisk until smooth.

Ingredients you will need

Brown Sugar

Equipment you will use

Whisk

Pour into the bottoms of the buttered ramekins, dividing the sugar butter sauce evenly among them.

Ingredients you will need

Butter

Sauce

Sugar

Equipment you will use

Ramekin

Arrange a layer of plum slices at the bottom of each ramekin.

Ingredients you will need

Plum

Equipment you will use

Ramekin

Whisk together dry ingredients for batter: In a separate bowl, vigorously whisk together the cake flour, baking powder, baking soda, cinnamon and salt.

Ingredients you will need

Baking Soda

Cake Flour

Cinnamon

Salt

Equipment you will use

Whisk

Bowl

Make cake batter: Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 Tbsp) butter with the granulated sugar and orange zest.

Ingredients you will need

Granulated Sugar

Orange Zest

Butter

Equipment you will use

Hand Mixer

Add the eggs and vanilla, mix to combine.

Ingredients you will need

Vanilla

Egg

Alternately add the dry flour mixture and the buttermilk (or lemon soured milk) mixture to the batter.

Ingredients you will need

Soured Milk

Buttermilk

All Purpose Flour

Lemon

Bake: Divide the batter among the ramekins.

Equipment you will use

Oven

Ramekin

Place the ramekins on a rimmed baking sheet and put in the oven on the middle rack.

Equipment you will use

Baking Sheet

Ramekin

Oven

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 plum juice.) Turn the baking sheet around half-way through the baking to ensure an even baking for all the cakes.

Ingredients you will need

Juice

Plum

Equipment you will use

Baking Sheet

Toothpicks

Oven

Skewers

Cool and invert:

Remove from oven and let cool on a rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and gently lift off of the plate.

Equipment you will use

Ramekin

Knife

Oven

Serve alone or with whipped cream or vanilla ice cream.

Ingredients you will need

Vanilla Ice Cream

Whipped Cream

Equipment

Ingredients

Servings:

10Tbsps

1/4 stick butter or 1/2 cup plus 2 tablespoons), softened 59milliliters

brown sugar, firmly packed 4

plums, pitted and sliced 5Tbsps

buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice 177milliliters

cake flour 1teaspoons

baking powder 0teaspoons

baking soda 0teaspoons

cinnamon 1pinch

Pinch salt 118milliliters

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.