remember my masak lemak ketam with nenas the other day? haaa i still have half of the pineapple ye! actually ingat nak masak pajeri but then asyik tak makan nasi je memalam, so pajeri pun dah hilang ntah ke mana dah
kemarin dah masukkan dalam rojak and then semalam hasya mintak buatkan jello for her and kesian plak tengok dia makan plain jello tu so i add sedikit pineapples for her…suka lah dia :D
then ada lagi sikit..errr besar bebetul ye my pineapple tu eh ;-) ehehe takde lah besar mana pun tapikan kalau pineapple tu manis sure dah habis dah tau tapi this one is a bit masam wehhh…tak kuasa nak makan macam tu je…so i decided to bake pineapple upside down cake lah..ehehe i know baru je the other day i bake pineapple upside down cupcakes kan! sedap babe! sampai tak cukup i makan the other day..itu pasal buat lagi ni
so here it is…the pineapple upside down cake ye!
and here’s hasya’s feveret jello..cik adik tu bagi jello kosong pun dah suka dah…u know she kan pantang betul kalau nampak i bukak yat’s blog and masa tu ada jello..mesti mintak i buatkan sampai i cakap ngan dia, kalau nak makan jello hari2 pi dok umah aunt yat la..hehe eh lama pulak yat tak tayang jello eh ;)
okay, here’s the recipe for the pineapple upside down cake. took it from here. hmm yummeh bangat cake ni… i love it especially masa tengah warm warm tu…i makan sampai 2 ketul and then bila the other half balik i tunjuk kat dia, and dia kata laaaa cake ni lagi…tapi bila dah rasa seketul, dia mintak lagi seketul…hmmmm tadi macam tak suka ye ;-)
4 tablespoons (1/4 cup) (55 grams) unsalted butter
3/4 cup (160 grams) light brown sugar – i used 1/2 cup je
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherries or candied cherries (optional) – i tk taruk pun
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 ( i used 3/4 cup)
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar
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 for a few more minutes until the sugar starts to caramelize.
Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan. (Can also garnish with cherries.)
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
- 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 175 C 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. ( i used 6 inch pan)
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.