Joyofbaking.com "Recipes Copy"

Pineapple Upside Down Cake Pineapple Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides. Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.) Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients. In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream. Makes one - 9 inch (23 cm) cake. Serves 6 to 8. Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice. Topping: 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces 3/4 cup (160 grams) light brown sugar 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick) Maraschino cherries or candied cherries (optional) Cake Batter: 1 1/2 cups (195 grams) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (113 grams) unsalted butter, at room temperature 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs, separated 1/2 cup (120 ml) milk 1/4 teaspoon cream of tartar Red Velvet Cake Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. Serves 10 - 12 people. Red Velvet Cake: 2 1/2 cups (250 grams) sifted cake flour 1/2 teaspoon salt 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder 1/2 cup (113 grams) unsalted butter, at room temperature 1 1/2 cups (300 grams) granulated whitesugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup (240 ml) buttermilk 2 tablespoons liquid red food coloring 1 teaspoon white distilled vinegar 1 teaspoon baking soda Cream Cheese Frosting: 1 - 8 ounce (227 grams) cream cheese, room temperature 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature 1 teaspoon pure vanilla extract 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)