Tuesday, September 2, 2014
Oven-Roasted Plum Cakes
This recipe was a trial in following directions. It started with prepping the pans/ ramekins. I rubbed them with butter, not melted butter. I used muffin tins and 1/2 cup ramekins, instead of full cup ramekins (I don't have any). I must have put 3-4 TB of batter in each container because 2 TB seemed like a ridiculously small amount of batter especially with a half of a plum on top. And I squished that half plum down a bit in the batter because I felt like it, even though the recipe warned to keep the plum afloat so as not to sink.
I think I should just follow instructions.
The cakes were difficult to remove (the pans could have used melted butter). I was not sure how long to bake them due to the size difference. And those plums sunk bringing the extra batter down with it.
But then again, they were quite tasty despite my lack of obedience.
So next time, I would follow the directions more closely except for the sugar sprinkled on top. I would use regular sugar on top and less of it. The recipe calls for brown sugar, and I felt the molasses flavor came through too much and masked some of the plum flavor, which was delicious. There is always room for some intelligent disobedience. Rhiannon knows this.