Pineapple Upside Down Cake

angelinatan_cn

从网上找到了这个关于菠萝翻转蛋糕的小小*历史*

The term 'upside down cake' wasn't used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.  
The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.  
The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple.
The Hawaiin Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item. The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.  
*我粗略的翻译了一下，错了的话，大家别骂我*
反转蛋糕直到19世纪中期开始非常流行，但是这种烘烤方式在中世纪就已经开始出现了。这种蛋糕最早是把平底锅搁在炉灶上制作的。最早的美式菠萝反转蛋糕是在1903年后，也就是 Jim Dole 发明了罐头菠萝时候开始流行起来的。
夏威夷菠萝公司（也就是现在的Dole/都乐菠萝）在1925年举行了一场菠萝食谱的比赛，而100份胜出的食谱会发表在第二年的cookbook上。这次比赛的裁判组是由Fannie Farmer's School, Good Housekeeping and McCall's magazine组成的。
在送来的6万份食谱中，就有2500份是菠萝反转蛋糕。很显然在1903年罐头菠萝发明和1925年举行的这场比赛的这段时间，菠萝反转蛋糕才真正流行的。鉴于在比赛间送来这么多的菠萝反转蛋糕食谱，在1926年夏威夷菠萝公司对此大推广告，让菠萝反转蛋糕比以前更流行了。

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:51 编辑 ]

angelinatan_cn

1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans （我用了榛子）
20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt （不放也无妨）
maraschino cherries

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:45 编辑 ]

angelinatan_cn

Preheat oven to 350°F.
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans（Hazelnut）;
这个食谱用的是9寸平底锅来做的，所以我用了同样尺寸的蛋糕模。

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:45 编辑 ]

angelinatan_cn

Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.

不论是用平底锅还是蛋糕模，8片菠萝是刚刚好的。

angelinatan_cn

Place a maraschino cherry in the center of each pineapple ring.

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:46 编辑 ]

angelinatan_cn

Combine the flour, baking powder and salt（不放盐的话也成） in a bowl; set aside.

Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice. （菠萝汁可以加到6大勺）

angelinatan_cn

Beat the egg whites until stiff peaks form.

这是打发好的蛋白，不会掉哦。。。

angelinatan_cn

Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

这一步最好是先把1/3的蛋白和蛋黄糊混合匀，然后再把它和剩下的蛋白糊拌匀了。

angelinatan_cn

Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet（或是蛋糕模） for 30 minutes; then invert it onto a serving plate.

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:47 编辑 ]

angelinatan_cn

把它翻过来吧。。。
如果你要是不放榛子的话，那么应该可以很清晰地看见菠萝圈

[ 本帖最后由 angelinatan_cn 于 2005-9-1 08:56 编辑 ]