Sweet Toof: Celebrate Bakery Lorraine’s 1st B-day with Plum Upside-down Cake Recipe 

click to enlarge DONTE GRIFFIN
  • Donte Griffin

It was just under a year ago that Bakery Lorraine first opened its doors inside a small remodeled home just off Broadway. Owners Jeremy Mandrell and Anne Ng had already amassed a fiercely loyal following at the Quarry Farmers and Ranchers Market on Sundays in late 2011, but the brick and mortar location meant their magical French macs and other Parisian pastries would be available daily.

With experience at Thomas Keller’s Bouchon Bakery in Yountville, Calif., Mandrell and Ng are bringing the baking scene in SA to another level. Since opening last September 18, the couple has further ingrained themselves in the the Alamo City culinary scene. They’ve recently instituted a bread program, joined the Southtown Farmers and Ranchers Market and they’re partnering with Barbaro to provide the pizza place with its pillow-y dough. The bakery’s been recognized by CNN’s Eatocracy blog as one of the best new bakeries this year, while also garnering attention from Bon Appetit for their s’mores tart in January.

To celebrate Bakery Lorraine’s first year in business, Ng is sharing the joint’s relatively easy recipe for plum (or peach or what have you) upside-down cake. Ng says the yellow cake batter is usually made in 12-quart batches and poured into several dozen 4-by-2-inch cake pans. Still, the recipe can be easily made into a full-size 11-by-13-inch cake or two 8-inch rounds (while adjusting the baking time). For my turn at home, I used a 4-inch ramekin. The recipe is simple enough to follow, and the end result is a sweet, moist dessert you can use to impress dinner guests.

Plum Upside-Down Cake

2 plums, sliced

Pan Schmear
1 cup butter, softened
1 2/3 cup brown sugar, packed
2 tablespoons honey
1 tablespoon rum
1 teaspoon vanilla extract

Yellow Cake
1 cup butter, softened
2 cups sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups plus 2 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt

Pan Schmear: Cream butter and sugar in a medium bowl. Add honey, rum and vanilla extract. Mix until combined.

Yellow Cake: Cream butter and sugar in a large bowl. Add eggs one at a time, beating after each addition. Add sour cream and vanilla and mix until combined. Add flour, baking powder and salt and mix just until combined.

Assembly: Grease a 4-inch cake tin, then coat the bottom using 2 tablespoons of the pan schmear. Fan the plums on the schmear in a pinwheel pattern. Scoop about 4 ounces of the cake batter into the pan.
Bake at 350 degrees for approximately 30 minutes, rotating the pan halfway through bake time, or until toothpick inserted in the center of the cake comes out clean. Let cake rest (it’ll smell amazing, but wait) for 5 minutes after removing from the oven before unmolding.



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