RECIPE: ISO the bakers out there for REC: Granadilla and macadmia, pineapple upside down cake.....

RECIPE:
J

joanietoo

Well-known member
I should have known when I printed this from the internet that any recipe that spells flour "flower" wouldn't be quite what I want BUT it gave me the idea....

I'll print the recipe below.......I made the tweak of this cake and it was a rave but for me I found that the crumb was dense, light but dense. I'd like to have a larger loose crumb...any suggestions for a recipe I can use with these tweaks....or is that a tall order?

Banana-pineapple upside down cake.

3/8 cup butter...HOW? does one measure this..I used 1/3rd of a 250grms block.

3/4 cup sugar

1 egg

3/4 cup milk

2 cups "flower"

2t baking powder

1/2t salt

(1 mashed banana)

I subbed almost a 1/2 cup granadilla pulp

1 cup crushed pineapple (I did not use)

1/2 cup macadamia nuts chopped

1/3 cup butter

2/3 cups brown sugar

Cream butter, sugar, add beaten egg, sift in flour, salt, baking powder alternately with the milk.

Fold in (banana) granadilla pulp.

Melt butter and sugar and spread over bottom of 8 inch cake tin..I used a spring form one and placed rings of pineapple there-in.

(Add well drained crushed pineapple) and chopped macadamias.

Pour batter over sugar and bake 350* for 20 - 30 mins.

The flavours of the cake were simply devine but not being a baker I'm not really able to make a larger crumb...

Thanks for any help.

 
my little flower...CI (Dede Wilson) did a "master" upside down cake (below). Has anyone tried it?

By the way, 3/8 C = 6 Tablespoons = 3 oz = ~85 grams...so you were right on the money!

Unfortunately, I've not made this, so I can't comment on the crumb factor. It has more fat (whole milk & butter) and sugar than yours, as well as many more eggs. Perhaps someone here can give us an answer.

Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons cornmeal
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar, plus 2 tablespoons for egg whites
4 large eggs, separated
1 1/2 teaspoons vanilla extract
2/3 cup whole milk

1. For the topping. Butter bottom and sides of 9-inch-by-3-inch round cake pan. Melt 4 tablespoons butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared cake pan; swirl pan to distribute evenly. Arrange fruit slices in concentric circles over topping; set aside.

2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Whisk flour, baking powder, cornmeal, and salt together in medium bowl; set aside. Cream butter in large bowl with electric mixer at medium speed. Gradually add 1 cup sugar; continue beating until light and fluffy, about 2 minutes. Beat in yolks and vanilla (scraping sides of bowl with rubber spatula if necessary); reduce speed to low and add dry mixture and milk, alternately in three or four batches, beginning and ending with dry ingredients, until batter is just smooth.

3. Beat egg whites in large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add 2 tablespoons sugar; continue to beat to stiff peaks. Fold one-quarter of beaten whites into batter with large rubber spatula to lighten. Fold in remaining whites until no white streaks remain. Gently pour batter into pan and spread evenly on top of fruit, being careful not to disperse fruit. Bake until top is golden and toothpick inserted into cake center (not fruit, which remains gooey) comes out clean, 60 to 65 minutes.

4. Rest cake on rack for 2 minutes. Remove cake from pan to serving plate. If any fruit sticks to pan bottom, remove and position on top of cake.

MASTER RECIPE FOR UPSIDE-DOWN CAKE
Serves 8-10
Dede Wilson, Cooks Illustrated, July/August, 1997


Topping
4 tablespoons unsalted butter, plus more for cake pan
3/4 cup light brown sugar
Prepared fruit (see 'Fruit for Upside-Down Cake', below)

Fruit for Upside-Down Cake

Peaches or Nectarines (4 medium): Halve fruits pole to pole; remove stone. cut each half into slices ½-inch thick

Plums (5 medium): Halve fruits pole to pole; remove stone (cutting halves in half again if necessary). cut each half into slices ½-inch thick

Mangoes (2 medium): Peel and pit. cut flesh into slices ¼-inch thick

Pineapple (1 small): Stem, peel, quarter, and core. cut each quarter into pieces 3/8-inch thick.

 
That is quite different...if I were to add.....

the granadilla pulp and macadamias would it change the way it turns out a lot???
I guess I should just try, then I'd know, but my hips have started telling me off when I just bake when there is no group coming over to share the result!!!
I must say, I am doing a "you're soo clever" dance, re the measurement.....I am always so unsure with baking, never feel concerned with general cooking.

 
It seems to me that a buttermilk based cake has a larger crumb, like a coffee cake. I don't know

how to tweak your recipe though for using buttermilk instead of sweet milk. Maybe adding some baking soda and lowering the baking powder?

 
I can only help with the butter measurement. If you have 1/2-cup sticks,

3/8 a cup would be 3/4 of a 1/2-cup stick. or 6 Tablespoons, or about a 1/3 of a cup.

 
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