little cakes

the other day i made individual upside down cakes

with pineapple and blackberries

they were heavenly i tell you

here is the caramel topping in the bottom of the ramekins

too bad you werent here so we could have eaten them with coffee and gossiped. how fun would that have been?

recipe

1 stick of butter

1 c of brown sugar

1/2 c chopped pecans

a portion of a pint of blackberries

small pieces of pineapple

melt butter and sugar on med heat stirring until smooth. then i poured the mixture into 8 six ounce buttered and floured ramekins. when they are all filled i place two pieces of pineapple and one blackberry cut in half and a sprinkling of nuts over it.

cake batter

1.5 cups cake flours(non rising)

1.5 tsp baking powder

1/2 tsp salt

1 tsp vanilla

3/4 cup sugar

3/4 of a stick of butter(unsalted)

2 large egg yolks

1/2 c milk(whole)

1/4 cup chopped pineapple

1/4 cup chopped black berries

cream butter and sugar and then add egg yolk and vanilla. sift or mix all of your dry ingredients together. add your dry ingredients in three batches beginning with dry and ending with dry. dry milk dry milk dry. got it? good! then fold in the fruit. i spooned the batter into my ramekins and place them in wire racks on a cookie sheet.

i baked them in my convection over at 350f for about 37 minutes. the tops should be browned and the centers springy and if you poke it with a tooth pick it should come out clean but maybe with a few crumbs.

take out of oven and let cool for about ten minutes. then i used a small offset spatula to loosen the cakes around the edges. i put a plate on top and then flipped it around. use mitts or a towel because the ramekins will be flaming ass hot still. if you wait to long the topping will stick and not come out right.

then enjoy!