Love this quick and simple oven roasted plum cake!
(I had only 3 plums so made the rest with frozen cranberries)
Julia Child's Oven Roasted Plum Cakes
1 stick (4 oz) unsalted butter, room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/4 cup buttermilk
6 large ripe plums, halved and pitted
Melted butter, for coating the custard or souffle cups
Place rack in center of oven. Preheat oven to 350F.
Grease the insides of twelve 8 or 9-oz custard cups or souffle cups with the melted butter and set on baking tray.
Cream the butter, 2 T of brown sugar, and the granulated sugar mixture for 6 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Add the vanilla and zest and mix well. Add the flour and baking soda and beat on low speed for only 15 seconds. Pour in the buttermilk and beat for 30 seconds more. Remove from mixer and use a spatula to finish blending the ingredients if necessary, but do not overmix the batter.
Place 2 tablespoons of batter into the moulds (or rather divide the batter equally into the moulds).Place a half plum, cut side up, into each cup, pushing the plum down only a little. Sprinkle the remaining brown sugar evenly over each plum.
Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean. Cool the cakes 10 minutes before serving. To serve, top with vanilla ice cream or whipped cream, if desired.
Yield: 12 servings