Dapple Dandy Upside Down Cakes with Brown Sugar Whipped Cream

Fruit Base
2 tbsp Butter
1/4 cup Brown sugar
4 Dapple Dandy Pluots, thinly sliced

Divide the butter evenly in pieces among four 6oz ramekins. Sprinkle the brown sugar evenly over the butter. Lay sliced pluots skin side down across brown sugar layer; 1 pluot per ramekin. Set aside.
Cake Batter
1/2 cup flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/8 cinnamon
1/3 cup sugar
1/4 cup sour cream
1/4 cup milk
1/2 tsp vanilla
1 egg, lightly beaten

In a medium sized bowl, whisk dry ingredients together. Set aside.
In a separate bowl, whisk together sour cream, milk, egg, and vanilla. Combine with dry ingredients until just mixed. Pour batter over fruit, dividing evenly between the ramekins. Bake at 350 degrees for 20-25 minutes.
Let cakes cool for five minutes. Carefully run a knife around the edges and turn out onto to individual plates. Serve immediately with Brown Sugar Whipped Cream.

Makes 4 servings

Brown Sugar Whipping Cream
1 cup whipping cream
3 tbsp brown sugar
1/2 tsp vanilla

Dissolve brown sugar in chilled whipping cream.
Refrigerate until ready to whip.
Just before serving, place cream into a medium sized bowl.
Add vanilla and whip until soft peaks form.

Makes 4 servings

Recipes by Amy Richardson

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