9 Tbs. unsalted butter
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.
Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.
Bake until a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.
Thursday, September 17, 2009
TWO LAYER PINEAPPLE UPSIDE-DOWN CAKE WITH PINEAPPLE BUTTERCREAM FROSTING
1 cup butter, softened 2 1/4 cups sugar
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
KENTUCKY PIE - AKA BROWNIE PECAN PIE
4 Large Eggs, lightly beaten
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
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