同一样的材料，但我把它改成蔓越莓，糖粉再减少, 感觉可以找借口再多吃一片。 平时懒惰的我但今天比较乖，读完与跟足食谱每一个步骤去做，所以感觉这次的味道更佳，蔓越莓甜甜甜酸酸和蛋糕甜度恰恰好。改天再放多一些蔓越莓，应该会更美味。我迫不及待! ^@^
With the same ingredients, I changed Cranberry and reduced the amount of powdered sugar. This is a way to find an excuse to eat some sweet dessert. Usually lazy but today relatively hardworking, reading and following every step on the recipe, I feel that this one tastes better than the previous one I made last time. The cranberry tastes sweet and sour at the same time and the cake tastes just right. I’ll definitely try to put more cranberries the next time so as to make the cake yummier and more filling! I can’t wait! ^ @ ^
Cranberry / berries Upside-Down Cake (Adapted from Alice Waters)
1 1/2 stick (12 tablespoons) unsalted butter, divided
3/4 cup brown sugar
2 3/4 cups fresh cranberries/ berries
1/4 cup fresh orange juice
2 eggs, at room temperature, separated
1/2 cup whole milk, at room temperature
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350° F.
In an 8-inch cast-iron skillet (***see note), cook 4 tablespoons butter and brown sugar over medium heat, stirring occasionally until the butter melts and starts to bubble. Remove pan from the heat and allow to cool.
In a small saucepan, cook the cranberries and orange juice until the cranberries just start to pop. Remove from the heat and pour evenly over the cooled caramel.
In a medium bowl add the flour, baking powder, and salt and whisk to combine.
In a bowl or stand mixer beat the remaining 8 tablespoons butter and granulated sugar until light and fluffy. Beat in the two egg yolks, one at a time. Stir in vanilla extract. When mixed well. add the flour mixture alternately with the milk, starting and ending with one third of the flour. Stir just until the flour is incorporated. In a separate bowl, beat the egg whites until they hold soft peaks. Fold one third of the egg whites into the batter and then gently fold in the rest.
Pour the batter over the cranberries in the pan and smooth the top with a spatula. Bake for 30 to 35 minutes or until the top is golden brown and the cake pulls away from the sides of the pan. Remove from the oven and allow the cake to cool for 15 minutes. Run a knife around the edge of the pan and invert the cake onto a serving plate.
***I don’t have an 8-inch cast iron skillet, so I melted the butter and brown sugar in a regular skillet and then poured it into an 8-inch cake pan and continued with the recipe from there. It worked perfectly.
Comments