fresh rhubarb upside-down baby cakes
Fresh Rhubarb Upside-Down Baby Cakes Source: Johanne Killeen, Baking with Julia 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt, preferably kosher or fine se...
Ingredients
- 12/3 cups all-purpose flour
- 2teaspoonbaking powder
- 1teaspoonsalt, preferably kosher or fine sea salt
- 2teaspoonpure vanilla extract
- 1cupcreme fraiche, homemade or store-bought, or sour cream
- 6ounceunsalted butter, at room temperature
- 1/2cupdark brown sugar (lightly packed)
- 1tablespoonbourbon
Directions
- 1
Fresh Rhubarb Upside-Down Baby Cakes Source: Johanne Killeen, Baking with Julia 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1 tea
- 2
Brush the insides of 8 mini or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour,
- 3
Whisk or stir the flour, baking powder, and salt together just to blend
- 4
In a separate bowl, stir the vanilla extract into the creme fraiche and set aside until needed
- 5
Melt the 1/2 stick of butter in a heavy skillet
- 6
Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts
- 7
Stir in the pecans to coat with the caramel and turn off the heat
- 8
Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets (cooked sugar cools rapidly)