Pineapple Upside Down Cake
The onslaught of family parties continues, but I'm finding some time to bake. I did a dry run on cheesecake on Thursday with side splitting results that I'll share with you all next week. I spoke with my buddy, Nels late in the week and found that Pineapple Upside Down Cake is her favorito. Since it's her birthday today, that's what I tried my hand at.
She doesn't usually like sweets--she was all over the cucumber sandwiches the last time we did formal tea. Despite initially requesting cup cakes, pan cakes and patty cake, her reasoning for liking Pineapple was sound: "They're yummy and good for brunch AND dessert." Can't argue with the girl who brunches like a champ. The recipe came from joyofbaking.com
The process for this one was absolutely delightful. It's a modified white cake batter poured on top of lightly caramelized brown sugar/ butter and slices of pineapple and maraschino cherries. So, it already has two of my favorite foods: brown sugar and cherries. I went for the whole pineapple- the recipe says that you'll need a whole medium one, but you won't. I used about a third and will enjoy the rest either in another cake or for breakfast--bonus fruit is always a plus.
The egg whites were absolutely friendly this time. The recipe differed from the normal white cake that was used in week one and three in three ways: 1, no sugar in the egg whites, 2, vanilla before yolks and 3, beat the butter and sugar together, rather than beat the butter by itself first. After my mishap with cheesecake earlier this week, I'm playing it safe from now on (and did for the this cake)--I'm creaming the butter by itself first- I saw how when you don't it takes longer to incorporate the sugar and doesn't have the same consistency.
The cake smelled like heaven. Brown sugar soaked pineapple and white cake heaven, which was a welcome change from the smell of burning we've had since Thursday. It seemed browned enough after 35 minutes, I was worried it was going to burn, so I pulled it out. After setting for ten minutes and a knife around the outside, it "plopped" from the pan like a dream. Since it's Nel's birthday cake, I lit a candle and called to sing "happy birthday" before enjoying her cake (I know, I know, quality friend here). It was soft and light--I don't have a good comparison for it yet- sort of like sponge cake meets meringue. The balance of sweet and fruity was perfect and went excellently with the modified sweet tea that she likes so well. Definite pass and new favorite. I'll be keeping this recipe.
The birthday girl's cake and favorite beverage from our college days.
Happy birthday, P!
besos y pesos,
S
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