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Receta Mini Nectarine Upside Down Cakes
by Global Cookbook

Mini Nectarine Upside Down Cakes
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Ingredientes

  • 2 x Large eggs separated
  • 1/4 c. butter
  • 1/2 c. organic white sugar
  • 1 c. low-fat lowfat sour cream
  • 1/4 c. lowfat buttermilk
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 c. organic unbleached flour
  • 2/3 c. organic whole-wheat pastry flour
  • 1 1/2 tsp nonaluminum baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 c. honey
  • 1/4 c. maple sugar plus
  • 2 Tbsp. maple sugar
  • 1 Tbsp. butter
  • 2 Tbsp. nectarine or possibly peach nectar
  • 2/3 c. minced dry cherries
  • 3 med nectarines thinly sliced

Direcciones

  1. Preheat oven to 350 degrees. Beat egg whites till stiff. Chill.
  2. Cream together butter and white sugar till smooth and creamy. Add in egg yolks and blend on high till fluffy, 3 to 4 min. Beat in 1/4 c. maple sugar. Blend in lowfat sour cream, buttermilk, vanilla and almond extract.
  3. Sift together flours, baking pwdr, baking soda and salt. Add in to butter mix and blend till smooth. Mix in egg whites very gently. Set aside.
  4. Heat together honey, remaining maple sugar, 1 Tbsp. butter and nectar.
  5. Spray 6 individual cake pans (each approximately 4 inches in diameter)
  6. with nonstick spray. Pour 2 to 3 Tbsp. of honey mix in the bottom of each. Sprinkle with cherries and arrange nectarine slices over the cherries in a fan-like design. Divide cake batter proportionately among the 6 pans and smooth the tops. Bake 40 to 45 min, till a toothpick inserted in the center comes out clean.
  7. Invert each cake on a wire cooling rack. When cold, wrap individually.
  8. Description: "Portable shortcake topped with cherries and nectarines."
  9. NOTES : Nothing signals the coming of summer like ripe cherries and nectarines on Yakima Valley fruit trees - and nothing makes a more perfect dessert for a picnic.
  10. small cakes suitable for a picnic or possibly wrapped for a bag lunch.