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.
留言列表