Receta Individual Plum Upside-down Cakes
Summer is slowly coming
to a close and autumn is almost here. Plums seemed like the perfect fruit to
use in a warm dessert. This recipe only makes four little cakes so don't feel
bad if you eat two in one sitting :). Think of it as "there's fruit!".
Upside down cake always seems so welcoming because of it's warmth and the sauce
that's already there making the cake a little more sweet because of the natural
fruit juices (and a little sugar).
You could probably use
any fruit you wanted for these such as peaches or maybe even cherries. I would
be concerned the cherries would just fall of though after you flip them out of
the dish, but you never know. My husband reheated one in the oven for 10 minutes
when he got home and it looked exactly the same as when I turned one out fresh
after making them, steam and all. He says he really liked it. I know I really
liked it :). These don't take much time to prepare and they're really easy and
impressive to serve. Of course, you could always add some whipped cream to it
to make it even more decadent.
Individual Plum Upside-down Cakes
Ingredients:
- - 1 teaspoon butter
- - 3 large red plums (or 5 small), pitted and
- quartered (about 1/2 pound)
- - ¼ cup granulated sugar
- - ¼ teaspoon ground cinnamon
- - Dash of salt
- - Cooking spray
- - ¾ cup all-purpose flour
- - ¾ teaspoon baking powder
- - ⅛ teaspoon salt
- - 2 tablespoons butter, softened
- - ¼ cup sugar
- - 1 large egg
- - ¼ cup + 2 tablespoons (3 ounces) lowfat milk
- - 1 ½ teaspoons almond extract
Directions:
1. Melt 1 teaspoon butter in a large nonstick skillet
over medium heat. Add plums, and cook 3 minutes. Add ¼ cup sugar, cinnamon, and
dash of salt. Cook 5-7 minutes or until plums are tender, stirring frequently.
Remove plums from pan using a slotted spoon. Bring cooking liquid to a boil.
Cook 5 minutes or until liquid is very thick (consistency of jam).
2. While the cooking liquid reduces, arrange plums in
the bottom of four 4-ounce ramekins coated with cooking spray. Pour reduced
cooking liquid over plums. Let cool.
3. Preheat oven to 350°. Combine flour, baking
powder, and ⅛ teaspoon salt, stirring well with a
whisk. Beat 2 tablespoons butter and remaining ¼ cup sugar with a mixer at
medium speed until fluffy. Add the egg, beating well until completely mixed.
Add flour mixture and milk alternately to sugar mixture, beginning and ending
with flour mixture. Beat in almond extract
4. Pour batter over plums, spreading batter evenly.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out
clean. Let cool 10 minutes. Run a knife around outside edge. Place a plate
upside down on top of cakes. Invert cake onto plates; cool.
Recipe adapted from
Cooking Light Magazine - September 2005