Tuesday, 17 May 2016

风梨蛋糕 ~ Pineapple Upside Down Cake.



 

食谱取自King Arthur Flour

风梨蛋糕

材料 :

上层 :
57g 奶油
106g 黄糖
1/4茶匙 肉桂粉
1/4茶匙 姜粉
1 片状风梨 ( 沥干水分 )
蜜饯红/青樱桃

蛋糕材料 :
43g 奶油
140g 细砂糖
1  A
1/2茶匙
1 3/4茶匙 发粉
1茶匙 香草香精
159g 蛋糕粉
113g 牛奶

做法 :
1. 预热烤箱190c . 9” 圆烤盘涂上奶油 ( 我用8”圆烤盘 )

2. 上层 : 将奶油融化,加入黄糖,肉桂粉,姜粉搅拌均匀后倒入烤盘里。

3. 将风梨片排入烤盘里。然后再放入蜜饯红/青樱桃。

4. 蛋糕做法 : 将奶油和细砂糖打至幼滑。

5. 加入蛋液,盐,发粉和香草香精.

6. 加入蛋糕粉和牛奶,以中速度搅拌均匀( 交叉的方式倒入蛋糕粉和牛奶 )。把剩余的蛋糕粉倒入后轻轻拌匀至无颗粒即可

7. 将(6 倒入烤盘里。烤30 ~35分钟或至熟。

8. 将蛋糕从烤箱里取出 . 倒扣,待30分钟后才脱模。

9. 趁热享用。

 

Recipe source : King Arthur Flour

Pineapple Upside Down Cake

Ingredients

Topping :
57g butter
106g light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 can pineapple rings in juice ( drained )
candied red cherries or maraschino cherries

For the cake :
43g butter
140g caster sugar
1 large egg
1/2 tsp salt
1 3/4 tsp baking powder
1 tsp vanilla extract
159g all-purpose flour / cake flour
113g milk

Method :
1. Preheat the oven to 190c . Lightly grease a 9" round cake pan. ( I used 8” round cake pan )

2. To make the topping : Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.

3. Space the pineapple rings on top the brown sugar mixture. Place a cherry in the center of each ring

4. To make the cake: Beat the butter and sugar until fairly smooth.

5. Beat in the egg, then the salt, baking powder and vanilla .

6. Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.

7. Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean.

8. Remove the cake from the oven . Then turn the pan over onto a serving plate. Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.

9. Serve warm or at room temperature.