Рецепт Mini Nectarine Upside Down Cakes
Ингредиенты
|
|
Инструкции
- Preheat oven to 350 degrees. Beat egg whites till stiff. Chill.
- Cream together butter and white sugar till smooth and creamy. Add in egg yolks and blend on high till fluffy, 3 to 4 min. Beat in 1/4 c. maple sugar. Blend in lowfat sour cream, buttermilk, vanilla and almond extract.
- Sift together flours, baking pwdr, baking soda and salt. Add in to butter mix and blend till smooth. Mix in egg whites very gently. Set aside.
- Heat together honey, remaining maple sugar, 1 Tbsp. butter and nectar.
- Spray 6 individual cake pans (each approximately 4 inches in diameter)
- with nonstick spray. Pour 2 to 3 Tbsp. of honey mix in the bottom of each. Sprinkle with cherries and arrange nectarine slices over the cherries in a fan-like design. Divide cake batter proportionately among the 6 pans and smooth the tops. Bake 40 to 45 min, till a toothpick inserted in the center comes out clean.
- Invert each cake on a wire cooling rack. When cold, wrap individually.
- Description: "Portable shortcake topped with cherries and nectarines."
- NOTES : Nothing signals the coming of summer like ripe cherries and nectarines on Yakima Valley fruit trees - and nothing makes a more perfect dessert for a picnic.
- small cakes suitable for a picnic or possibly wrapped for a bag lunch.