Plum Upside-Down Cake
This pretty cake from pastry chef Joanne Chang is moist and buttery, with plenty of sweet and tangy caramelized plums on top.
Ingreadient :
PLUMS
- 3/4 cup sugar
- 1/3 cup water
- 2 tablespoons unsalted butter, softened
- 1 1/2 pounds medium plums (about 6), pitted and cut into 1/2-inch-thick wedges
CAKE
- 1/2 cup crème fraîche
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 2 large eggs, beaten
- Whipped cream, for serving
Direction :
PLUMS
- 3/4 cup sugar
- 1/3 cup water
- 2 tablespoons unsalted butter, softened
- 1 1/2 pounds medium plums (about 6), pitted and cut into 1/2-inch-thick wedges
CAKE
- 1/2 cup crème fraîche
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 2 large eggs, beaten
- Whipped cream, for serving
