Alhamdulillah kek jenis terbalik....bermusim....minum petang...sesiapa peminat apple hijau dan kayu manis....kek ini mmg sesuai dgn anda....mmg berbaloi....rasa gula hangus dan bau kayu manis sgt enak...minum dgn teh hijau....
Topping:
4 tablespoons (1/4 cup) (55
grams) unsalted butter, cut into small pieces
3/4 cup (160 grams) light
brown sugar
1 medium pineapple (peeled,
quartered, cored, and sliced 1/4 inch thick) Lina add serbuk kayu manis)
Maraschino cherries or
candied cherries (optional)
Cake
Batter:
1 1/2 cups
(195 grams) all purpose flour
2
teaspoons baking powder
1/4
teaspoon salt
1/2 cup
(113 grams) unsalted butter, at room temperature
1 cup (200
grams) granulated white sugar
1 teaspoon
pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of
tartar
Pineapple Upside Down
Cake (lina tukar kpd apple pula)
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Pineapple Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C)
and place rack in the center of the oven. Butter (or spray with a non stick
vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.
Topping: Place
the butter and brown sugar in a small saucepan and stir over medium heat until
the butter has melted and the sugar has dissolved. Continue cooking, without
stirring, for a few
more minutes or until bubbles just start to appear around the outside edges of
the mixture (the sugar starts to caramelize). Then remove from heat, and
pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on
top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter: In a large bowl,
sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric
mixer, or with a hand mixer, beat the butter and sugar until light and
fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract.
Add the egg yolks, one at a time, beating well after each addition. Scrape down
the sides of the bowl. Add the flour mixture (in three additions), alternately
with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg
whites with the cream of tartar just until the whites hold a firm peak. With a
large spatula gently fold the beaten egg whites into the cake batter in two
additions. Pour the batter into the cake pan, smoothing the top. Bake in
preheated oven for 45 - 55 minutes, or until the top of the cake has browned and
starts to pull away from the sides of the pan (a toothpick inserted into the
cake (not the pineapple) will come out clean). Remove from oven and place on a
wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the
pan and then invert the cake onto your serving plate. Serve with softly whipped
cream.
Makes one - 9 inch (23 cm)
cake. Serves 6 to 8.
Note: Can
substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once
drained, pat the pineapple slices dry with paper towel and arrange on top of the
sugar mixture.
Place a maraschino cherry in the center of each pineapple slice.
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Posted by
lina
at
2:31 AM
