Plum Upside-Down Shortcakes

Through the looking glass

An upside-down shortcake??

I mean… sure! Why not? What is there to lose? Who is watching? Hell, if everyone is watching, still go for it. Play around. See what happens. Make a mess. Get tired. Try it again. Win some, lose some.

A fine crumb

Seriously though, these little upside down shortcakes didn’t turn out how I expected them… and instead of it being a flop (which really, it could have been. Nothing wrong with flops happening!), I tasted them and realized whoa, they’re shortcakes, not cake cakes. Can one make an upside down shortcake? Is it blasphemy?

Probably.

Onwards!

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Plum Upside-Down Mini Shortcakes

Have you ever made your shortcake.. upside down?

Course Dessert

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Author Lucia Hawley

Ingredients

For the sauce

• 1/4 cup honey
• 2 tablespoons ghee butter or coconut oil
• 1 teaspoon vanilla extract

For the cake

• 4-5 small to medium sized plums I used red plums
• 1.5 cups brown rice flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil butter or ghee, melted
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 6 tablespoons water
• 2 tablespoons golden flax meal

Supplies

• muffin tin
• muffin liners

Instructions

1. Preheat the oven to 350.
2. In a small pot over medium heat, melt the honey, ghee and vanilla extract for the sauce, and stir until combined.
3. Drizzle a heaping teaspoon of the honey sauce into each lined muffin tray spot.
4. Slice each plum into about 4 discs, taking care to remove the pit. Trim off the ends so that each disc has two cut sides. Place each plum disc on top of the honey sauce that has been drizzled into the lined muffin spots. Set aside.
5. Mix the water and golden flax meal in a small bowl and allow the flax to take in the water, about 4 minutes.
6. In a large bowl, mix together the brown rice flour, baking powder and sea salt.
7. In a medium bowl, combine the flax “egg”, coconut oil, honey and vanilla extract. Mix to combine well.
8. Stir the wet ingredients into the dry, gently folding until the batter is evenly combined.
9. Using a tablespoon, measure out a heaping spoonful of the batter on top of each nectarine slice in the muffin tray, then gently push the batter down to fully cover each slice.
10. Bake the mini-cakes for 20 minutes, then remove from the oven and allow to cool for 5 minutes before serving. If making ahead of time, simply allow the cakes to cool complete in their liners and transfer them to the fridge. When you’re ready to serve, place them in their muffin tray back in the 350 oven (or a microwave) for 4 minutes to allow the honey sauce to melt again.
11. When ready to serve, flip the cakes upside down and peel the liner off, so the plum slice is on top!