Fresh Pineapple upside-down cake @ Anita 的烘焙分享

這是最近一期的美食雜誌裏頭的一道甜點, 一看到這個食諎,便迫不及待的去買了材料來做. 根據我的兩位試吃者的反應, 是5顆星唷~~

雖然我正在實行我的減肥計劃,還不是減我對烘焙的熱忱. 對我來說,我享受的是製作的過程跟看別人品嚐的反應. 我真的超愛做甜點的,幸好我嫁給一個愛好甜食,美食的老公,好不好吃,他可一點都不留情的唷. 才一天, 就只剩下八分之一,我可是一口都沒吃唷!(我是有切一小piece放到冷藏,等我減肥出關後再吃.)

Fresh Pineapple Upside-Down Cake (Magazine: Gourmet, April 2007)

Serves 8-10

Active Time: 3 min; Start to finish: 2 hr (includes cooling)

1 2/3 cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoons baking soda

¼ teaspoon salt

½ fresh pineapple, halved lengthwise, cored, and peeled

1 ½ sticks (3/4 cup) unsalted butter, softened

½ cup packed light brown sugar

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2/3 cup well-shaken buttermilk

Put oven rack in middle position and preheat oven to 350F
Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into ¼-inch-thick wedges.
Bitter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using ½ stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40-45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.