Mini Plum Upside Down Cakes
- Total Time: 50 mins
- Yield: 6-7 1x
Description
Leftovers of the batter and the topping can be turned into even smaller versions of this sweet dessert using cupcake liners.
Ingredients
For the cake batter:
- 2 cups (480 ml) all purpose flour
- 3/4 cup (170 g) softened unsalted butter
- 1 cup (240 ml) sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla
For the topping:
- 1 tbsp unsalted butter
- 2 tbsp sugar
- 1 cup (240 ml) plum wedges
Instructions
- Melt a tbsp of butter, sugar and add plum wedges. Mix well until they are even coated and cook for 2 to 3 mins. Turn off heat.
- Sift together flour, baking powder and salt. Whisk to combine. In a mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
- Beat well for 2 to 3 mins on medium speed using electric mixer or whisk rigorously with hand.
- Add flour mixture half cup at-a-time and Mix everything until just combined.
- Preheat oven to 350 F or 180 C. Grease ramekins with butter and place a layer of fruit at the bottom. Top with few spoonfuls of cake batter and evenly distribute it.
- Place these ramekins on a baking sheet and bake for 25-30 minutes until golden brown and a tooth pick inserted in the center comes out clean. Allow to cool for a 5 to 10 minutes. Gently invert each ramekin and unmould the cakes. Serve.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 370
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Frequently Asked Questions
Why cook the plum topping on the stovetop before baking?
The plum wedges are briefly cooked in 1 tablespoon of butter and 2 tablespoons of sugar for 2 to 3 minutes until evenly coated and slightly softened. This pre-cooking begins to caramelise the fruit and sugar, creating the glossy jammy layer that forms the top of the cake when it’s inverted.
What does the excerpt mean by using cupcake liners for leftovers of batter and topping?
If you have leftover batter or topping after filling the ramekins, the excerpt notes you can pour it into cupcake liners to make even smaller individual cakes, so nothing goes to waste.
How do I unmould the cakes without them falling apart?
Let the baked cakes cool in their ramekins for 5 to 10 minutes after removing from the oven — they need to set slightly but should still be warm. Then gently invert each ramekin onto a plate; the short rest gives the caramelised plum layer time to firm up enough to hold its shape on the way out. 
