将蛋糕粉,发酵粉和盐筛选在一起。在一个中等大小的碗中,用电动搅拌机将黄油打成光滑。逐渐加入糖,继续跳动,直到蓬松的颜色蓬松,大约3分钟。击中橙皮和香草。一次添加一个鸡蛋,每次添加后短暂跳动。将一半的面粉混合物撒在黄油混合物上,并在低速上混合直至面粉消失。加入酸奶并混合直至混合。轻轻混合剩余的面粉。将大汤匙粘在水果上;轻轻将面糊均匀地散布在锅中。 Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.
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