prevrnuti kuglof sa komadićima ananasa - Classic Pineapple Upside-Down Cake

Još jedna lagana poslastica, koja se veoma lako pravi, a vrlo efektnog je izgleda. Ovo je opet kolač iz knjige Cake Keeper Cakes, koju sam naumila da pripremim od korica do korica... imam još 7 kolača do polovine projekta... 

Ovaj se kolač, na našoj trpezi, pridružio svojim drugarima iz knjige - čokoladnom kuglofu sa đumbirom i biberom i kuglofu od palente sa trešnjama i borovnicama. Ne bih se mogla opredeliti koji je bolji od kog.

Potrebni sastojci:

za gornji deo kolača

• 1⁄2 šolje (110 g) putera
• 3⁄4 šolje smeđeg šećera
• 1 konzerva (600 g) seckanog ananasa, dobro oceđenog od sirupa

za testo

• 1 šolja brašna
• 1 kašikica sode bikarbone
• 1⁄4 kašikice soli
• 3 velika jajeta
• 1 šolja šećera
• 1 kašikica narendane kore limuna
• 6 kašika mleka
• 1 kašikica ekstrakta vanile

Rernu uključiti na 170ºC. Podmazati i pobrašnjaviti kalup za kuglof. Ovaj se kolač pravi u kalupu bez šara.

Puter zagrevati na osrednje jakoj vatri, dok ne počne da peni. Umešati smeđi šećer, smanjiti vatru i kuvati dva minuta uz stalno mešanje.

Ovo izliti u kalup za kuglof Poređati preko komadiće ananasa.

Brašno, prašak za pecivo i so izmešati.

U većoj posudi dobro ulupati belanca u čvrtu penu u kojoj lopatice miksera ostavljaju trag i kad se vade ostaju čvrsti vrhovi.

U drugoj posudi dobro umutiti đumanca sa šećerom, dok smesa ne postane svetla i ne poveća zapreminu. Umešati potom rendanu koricu limuna, mleko i ekstrakt vanile.

Nežno u ovo izmešati i ulupana belanca.

Presuti ovu smesu preko komadića ananasa, poravnati i peći četrdesetak minuta.

Kad se kolač izvadi iz rerne, ostaviti da se hladi jedno pet minuta, pa ga prevrnuti. Ako se poneki komadić ananasa zalepio za dno, prosto ga samo staviti na kolač.

Kolač je odličan i topao i ohlađen.

For the topping

• 1⁄2 cup (1 stick) unsalted butter
• 3⁄4 cup packed dark  brown sugar
• 1 can (20 ounces) pineapple chunks in heavy syrup, drained, patted dry with paper towels

For the cake

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon grated lemon zest
• 6 tablespoons milk
• 1 teaspoon pure vanilla extract

Make the topping

1. Preheat the oven to 350ºF. Grease a 9-inch round nonstick cake pan and dust with flour.

2. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the pineapple chunks on top of the sugar mixture. Set aside. Make the cake.

1. Combine the flour, baking powder, and salt in a medium mixing bowl.

2. In a large mixing bowl, beat the egg whites with an electric mixer until they just
hold stiff peaks. Transfer to another bowl.

3. Place the egg yolks and granulated sugar in the large mixing bowl (no need to wash it) and beat on medium-high speed until pale yellow and increased in volume, about 5 minutes. Mix in the lemon zest, milk, and vanilla. Stir in the flour mixture until smooth. Gently fold the whipped egg whites into the batter.

4. Pour the batter over the pineapple chunks, gently spreading it into an even layer.

5. Bake until the cake is golden and a toothpick inserted into the center comes out
clean, 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.

6. Holding the pan and a plate together firmly with oven mitts, immediately invert
the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature.

This is forthy-third cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray