There’s something magical about baking on a rainy day—the warmth of the oven, the sweet aroma filling the air, and the soft patter of rain outside your window. This sticky plum upside-down cake is the perfect companion to that cosy moment. With caramelised plums on top and a rich, buttery sponge beneath, it’s the kind of treat that feels like a warm hug in every bite.
Prep time: 20 mins | Cook time: 40 mins | Servings: 4
| Ingredients |
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| Method |
- Preheat the oven to 180 degrees Celsius.
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Butter the insides of 240 ml ramekins (bowls made of ceramic used for baking).
- Melt 6 tablespoons of the butter in a medium saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into the bottoms of the four buttered ramekins, dividing the sugar butter sauce evenly among them.
- Arrange the plum slices at the bottom of each ramekin.
- In a separate bowl, vigorously whisk together the maida, baking powder, baking soda, cinnamon and salt.
- Use an electric mixer to beat together the remaining 4 tablespoons butter with the sugar and orange zest. Add the egg and vanilla and mix well.
- Add the dry flour mixture and the buttermilk mixture to the batter.
- Divide the batter among the ramekins and place the ramekins on a baking sheet. Put in the oven and bake for 40 minutes, until the cakes are firm to touch and the toothpick inserted in the centre comes out clean. Turn the baking sheet around halfway through the baking to ensure even baking for all the cakes.
- Remove from the oven after 40 minutes and let cool on a rack. Run a paring knife around the edges of the ramekin. Invert onto a plate and gently lift off the plate.
- Serve with whipped cream or vanilla ice cream.
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Delicious 😋 recipes thanks BB Now’