100 g brown sugar
20 oz can sliced pineapple in juice
20 (half 16 oz jar) maraschino cherries
177 g cake flour
1 t baking powder
1/4 t baking soda
1/2 t salt
6 T butter, room temp
150 g sugar
2 egg whites, room temp
80 g (1/3 C) sour cream, room temp
1 t vanilla
1/3 C whole milk, room temp
Pour 1/4 C melted butter into a 9-inch round cake pan.
Sprinkle brown sugar over butter.
Gently blot fruit dry and arrange like a boss.
Set in fridge to chill.
Preheat oven to 350.
Whisk together flour, powder soda, and salt.
Separately, cream butter and sugar.
Beat in egg whites, sour cream, and vanilla.
Add dry ingredients and run mixer on low.
Pour in milk and mix just until incorporated.
Pour batter over chilled top.
Bake 43-48 mins, tenting with foil half way through.
Let cool on wire rack about 20 mins.
Less and the topping will seep; more and the cake will be stuck.
Keep at room temperature until serving.
No comments:
Post a Comment