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Individual
Plum Upside Down Cakes
Think
individual pineapple upside down cakes made with any fruit
you like. Plums come out of the oven fruit-tart perfect;
glistening and cooked down but still holding their glorious
shape. Raspberries, kiwis and blueberries work perfectly
too. The cake is brown sugar luscious with a perfect crumb.
This recipe is ideal for entertaining. One batch yields
12 charming little cakes.
Ingredients:
For the
fruit
 |
|
| 3 |
Plums,
pitted |
| 1 |
tablespoon
sugar, more or less to taste |
For the
batter
|
|
| 1
1/4 |
cups
flour |
| 1/2 |
teaspoon
salt |
| 1/2 |
teaspoon
baking soda |
| 1/2 |
cup
brown sugar |
| 1/2 |
cup
granulated sugar |
| 1/4
|
cup
(half a stick) butter |
| 1 |
large
egg |
| 1/2 |
cup
buttermilk |
| 1 |
teaspoon
vanilla extract |
 |
Preheat
oven to 350 degrees F. Generously spray a non-stick
muffin tin with non-stick cooking spray. Set aside.
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|
To
prepare the fruit: Slice the plums into thin slices.
Cut each slice in half crosswise. Place in a medium
non-reactive bowl. Sprinkle with sugar. Let them stand
while you prepare the batter.
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To
prepare the batter: In a separate bowl, sift together
flour, salt and baking soda. Set aside. In a large mixing
bowl or the bowl of an electric mixer, cream together
both sugars and the butter until combined. Add egg,
buttermilk and vanilla. Mix until completely incorporated.
Slowly add dry ingredients to wet, blending thoroughly.
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|
Distribute
plums evenly throughout muffin tin. Pour batter evenly
over fruit. Bake 20-25 minutes or until a toothpick
inserted into the center of a few cakes, comes out clean.
Cool on a wire rack for 10 minutes. Place a large cookie
sheet over muffin tin and invert. Serve immediately.
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| Makes
12 cupcake size cakes |
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