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Saturday, July 2, 2011

UPside Down Pineapple Cake


Salam semua .Lega dapat bersiaran setelah beberapa hari tak ada resepi untuk diuploadkan.Suasana sibuk membuatkan tak ada masa nak masak resepi istimewa untuk tukang-tukang makan kat dalam rumah ni.
Tapi petang semalam my laling suddenly asked,ada resepi kek nenas tak? I wonder is it nice or not,kata dia.Kebetulan la hari ni gi mydin so beli la 1 tin nanas dlm tin dan balik umah search lah pulak resepi kat internet dan jumpa ni kat Simply Recipes so copy and paste kat sini



Ingredients
Topping:*
  • 1 cup of firmly packed dark brown sugar
  • 1/2 cup unsalted butter
  • 1 can (20 oz) of pineapple slices 

Cake:
  • 1 1/2 cups all purpose flour
  • 6 Tbsp cake flour
  • 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups of sugar
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 4 large eggs
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sour cream
Method
1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
 
2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.


* Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.
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4 comments:

  1. Salam nuwairani kalau dah tunggu dua tiga jam kek ni lebih lembut.Nenasnya pun agak soft.

    ReplyDelete
  2. Emmm...lam tak singgah ke sini....bestnya ada upside down cake...ada lagi ke kak rose...nak sepotong boleh ke...:)

    ReplyDelete
  3. salam cik cek,Hubby akak simpan dalam peti dan pagi petang dia makan kek tu.Dia suka sangat kek tu,die memang suka nanas so dia suka betul kek tu.

    ReplyDelete

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