When I saw this recipe at Vania's, I raised my eyebrows. Pineapple and carrot? Sounds weird. But I was really curious because Vania said, "enak banget!" (means "so delicious!") *I always rely on your taste bud, dear :D*.
And yes indeed! This cake was so delectable. I love it and I assume an addition of ground cinnamon would make it perfect.
I want to bring this cake to In The Bag-September : Fruits and Nuts hosted by my dear friend, Scott of realepicurean. But ohh la la...I just realized that I'm late :( *kamana wae neng?*, I forgot the deadline date is Oct 5th. Then I told Scott that I'm sorry I cannot participate on this event. But he still counting me in and asked me to submit my entry *thanks Scott, how generous you are ;)*
Carrot Pineapple Upside-down Cake
Source: Better Homes and Gardens India, April 2008 (copied from Vania's)
prep: 30 min, bake 45 min, cook 35 min.
Ingredients :
1/3 cup packed brown sugar
2 tbsp butter
1 tbsp water
6-8 1/2 inch thick slices fresh pineapple, cored and halved
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/tsp ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar (dita - I used light brown sugar)
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded (1 1/2 cups)
(dita - I added 1/2 cup walnut)
Directions :
1. Preheat Oven to 350F. Lightly coat a 9x9x2 inch baking pan with non-stick cooking spray or oil; set aside.
2. In a small sauce pan, combine brown sugar, 2 tbsp butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.
3. In a medium bowl, combine flour, baking powder, salt and nutmeg; set aside.
4. In a large mixing bowl, beat 1/2 cup butter on medium-high for 30 seconds. Gradually add granulated sugar, beating until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternally add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Add walnut (dita). Spread batter over pineapple.
5. Bake 45 minutes or until golden and wooden pick inserted in centre comes our clean. Cool in pan on the rack for 5 minutes. Invert on platter. Cool 30 minutes.
Mmnnn, looks delicious!
ReplyDeletembak Dit, bunganya canteeeek !!!
ReplyDeletearen't you a bit late, mate?? ITB has already got it's round-up as far as I know. However, this looks divine!
ReplyDeleteMampir ah, cuman bisa ngebayangin minum kopi sambil nyicipin sepotong kue ini...he..he. Dit, efek blur backgroundnya keren, di olah lagikah?
ReplyDeleteWow looks awesome. Beautiful photography too. will try this fruit bread soon.
ReplyDeleteOh, Dita!! Look at that cake - I'm drooling over here, sweetie! I love all things pineapple and haven't made anything with it in ages.
ReplyDeletefoto bunga kayak watercolor painting!
ReplyDelete@ Scott : with a touch of pineapple, it's just so refreshing.
ReplyDelete@ Mae : makasih Mae, bunga palsu itu :P
@ Arfi : Yup, but Scott still count me in ;). Thanks Fi.
@ Retno : Enak bener emang buat temen minum kopi/teh. Blurnya dari settingan diafragma kok. Blur yg dipinggir ditambahin efek matte.
@ Lubna : Thanks Lubna. You should try this one.
@ Patricia : Yup, that was also my first time making cake with fresh pineapple.
@ Eliza : hahaha kayak lukisan ya? Btw, mana nih artikel colornya *ngomporin*
Mbak Dita, ini kan yang dikasih ke aku tempo hari..? baru lihat ada disini resepnya. Aku suka lihat carrot cake di toko kue,tapi ngebayangin wortel jadi adonan kue seh gimanaaa...gitu...kalo juice nya seh aku suka. Eh, pas makan Carrot Pineapple Upside-down Cake-nya mba Dit,ternyata enak gak seperti yang selama ini dibayangkan. Gak terlalu manis, rasa wortel yang sayur itu terobati dengan nanas yang seger dan ada sedikit kriuk dari walnut, dan sehat pula..nyam..nyam deh. Thanks Mbak
ReplyDelete