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Receta Ginger Pineapple Upside Down Cake

Name: Ginger Pineapple Upside Down Cake
Ingredients: 4 Tbsp. ( 1/2 stick) unsalted butter; 3/4 c. brown sugar, firmly packed; 2 1/4 c. sliced and quartered fresh pineapple (peel, quarter, core and slice 1/4 inch thick); 2 Tbsp. minced candied ginger; 1 1/2 c. unbleached all-purpose flour; 2 tsp baking pwdr; 1/4 tsp salt; 1/4 lb (1 stick) unsalted butter, room temperature; 1 c. granulated sugar; 1 tsp vanilla extract; 2 Tbsp. minced candied ginger; 2 x Large eggs, separated, room temperature; 1/2 c. whole lowfat milk; 1/4 tsp cream of tartar

de Global Cookbook

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Ingredientes

4 Tbsp. ( 1/2 stick) unsalted butter
3/4 c. brown sugar, firmly packed
2 1/4 c. sliced and quartered fresh pineapple (peel, quarter, core and slice 1/4 inch thick)
2 Tbsp. minced candied ginger
1 1/2 c. unbleached all-purpose flour
2 tsp baking pwdr
1/4 tsp salt
1/4 lb (1 stick) unsalted butter, room temperature
1 c. granulated sugar
1 tsp vanilla extract
2 Tbsp. minced candied ginger
2 x Large eggs, separated, room temperature
1/2 c. whole lowfat milk
1/4 tsp cream of tartar

Direcciones

Use a 9 inch round or possibly an 8 inch square cake pan with 3 inch sides. To make topping, put butter and brown sugar in cake pan, place pan on a stove-top burner over low heat, and heat, stirring with a wooden spoon. When mix starts to caramelize, turning a slightly darker shade of brown, remove from heat and let cold. Arrange pineapple slices proportionately in bottom of pan and scatter candied ginger over top. Set aside.
Preheat oven to 350 degrees.
To make cake batter, sift flour, baking pwdr and salt into a bowl. In a large mixing bowl, cream butter and sugar with an electric mixer till pale and fluffy. Fold in vanilla and ginger. Add in egg yolks, one at a time, scraping down sides of bowl after each to make sure everything is thoroughly incorporated.
Gradually, add in dry ingredients and lowfat milk in stages: fold in about 1/3 flour mix, followed by 1/2 the lowfat milk; fold in another 1/3 of flour, then rest of lowfat milk; finally, add in last of dry ingredients.
In another large mixing bowl, whisk together egg whites and cream of tartar.
Beat whites to hard peaks. Fold whites into batter in two batches to lighten it.
Pour batter over topping in prepared pan and bake till top is slightly brown and cake pulls away from sides of pan, about 50 to 60 min. Let cake cold 15 min. Run a knife around edge of pan and invert cake onto a serving plate.
Serve with lightly sweetened whipped cream flavored with a little vanilla.