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Plum Upside Down Cakes with Mascarpone Cream
2015-10-28 12:12:24
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Ingredients
- 1/2 cup butter
- 3/4 cup packed brown sugar
- 6 medium-sized ripe, firm red plums, pitted and thinly sliced
- 1/2 cup milk
- 1 Tbsp. fresh lemon juice
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup butter
- 1 cup sugar
- grated zest of 1 orange
- 2 large eggs
- 2 tsp. vanilla
Mascarpone Cream
- 1 cup whipping cream
- 6 Tbsp. Mascarpone Cheese (Italian cream cheese)
- 2 tsp. sugar
- 1/4 tsp. vanilla
Instructions
- To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.
- To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.
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