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Norcalbaker59

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First time I've ever made this and boy oh boy, I'm really happy the way it's turned out. Yummy, sticky goodness. :) I had to redo the cake batter. The first time, I tried with a supermarket own brand which is basically a copy of Stork margarine, but it just didn't combine properly with the eggs, it curdled and separated really badly. So I threw it and redid it with butter.

This time the yolks combined well. I separated the whites and whisked them to reasonably firm peaks and folded them in last. Apparently this makes the sponge softer. I also added a few tablespoons of soured cream which really moistens the cake even more. I thought it was going to come out a horrible mess, particularly when flipping it over.

Here is my upside down pineapple cake! :D

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:p @Lee_C that looks so scrumptious! The crumb in the cake is looks nice and soft. And the fruit arrangement looks perfect. You are really becoming quite the baker my friend!!! Good job!!:D
 
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Lee_C

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:p @Lee_C that looks so scrumptious! The crumb in the cake is looks nice and soft. And the fruit arrangement looks perfect. You are really becoming quite the baker my friend!!! Good job!!:D
Thanks so much Norcalbaker! :D I'm glad you like it. I'm so pleased with it, it really is moist. I don't know why the eggs went all funny the first time with the baking spread/margarine.

I copied the fruit arrangement exactly from the recipe I used, so I can't claim much credit for that, but I'm glad it kept in place after turning it out. The whole thing tastes very similar to a syrup sponge pudding which is one of my favourite things. It baked for just under 50 minutes on 160c. I used a ceramic casserole dish that my mum gave me, it was the perfect width and depth. :)
 

Norcalbaker59

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Thanks so much Norcalbaker! :D I'm glad you like it. I'm so pleased with it, it really is moist. I don't know why the eggs went all funny the first time with the baking spread/margarine.

I copied the fruit arrangement exactly from the recipe I used, so I can't claim much credit for that, but I'm glad it kept in place after turning it out. The whole thing tastes very similar to a syrup sponge pudding which is one of my favourite things. It baked for just under 50 minutes on 160c. I used a ceramic casserole dish that my mum gave me, it was the perfect width and depth. :)
The cake really looks great. When I was a kid pineapple upside down cake was all the rage. For years I refuse to eat it because I thought pineapple on cake was just weird. It wasn’t until I was about 13 that I finally tasted it Then I was amazed at how delicious it was:D
 

J13

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Here is my upside down pineapple cake! :D
It's beautiful! And I love that you decorated it so that it looks like it might have come right off the pages of some old magazine, back when pineapple upside down was new and in vogue.
 

Lee_C

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Thanks @Norcalbaker and J13, those are quite some compliments! :)

I took some to my mum today, she's my baked goods taster/tester and yardstick to gauge what I did well and not so well, and she'll straight up tell me if a sponge or cookie is too dry or too hard!

She loves the pineapple cake so that was a relief and doesn't seem to need tweaking. Although I still think the edges came out a bit dark, and that's from being baked in a white (therefore heat reflective) ceramic dish, and baked slowly for 50 minutes on only 160c. So I'll use my DIY baking belt next time.

In the process I've learned that soured cream, creme fraiche or greek yoghurt are all good for increasing moisture in cakes.
 

J13

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In the process I've learned that soured cream, creme fraiche or greek yoghurt are all good for increasing moisture in cakes.
Yeah, our grandmas knew what they were about with all those bundt and coffee cake recipes that always seem to include sour cream. :D
 
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J13

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I tried a blueberry pie and an attempt at a braid... eh... hopefully it tastes good!
AWESOME lattice work. And you "attempt" at braiding around the edges...wow. If that's a mere "attempt" you're a natural master at this. It's beautiful and perfect.
 
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Sharzi

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First off: Amazing work on these pages. I’m in awe of the cookie and cake decorations, as those are just not in my wheelhouse. Any-hoo, as you might know from my recent posts, I’m both new to this forum and starting on a learn-to-bake-bread journey (sourdough in particular). As such, I thought I’d post a pic of the first loaf of regular old bread I successfully made. Up till then, the only things I’d made with those little packets of yeast were rolls and a somewhat scary babka. This was a Dakota/Harvest bread. I was pretty amazed when it actually came out looking like it was supposed to: all puffed up, caramelized crust, etc. And, yes, fluffy and tasty. It uses a 7-grain instant hot cereal to cover all the grains and seeds used in typical Dakota/Harvest bread.

Recipe can be found here: https://www.kcet.org/food/weekend-recipe-dakota-bread

Beautiful loaf!! I'm sure, beyond question, that you could sell these, and especially if the taste matches the look!
 

Lee_C

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J13, I know it's from a couple of months ago but that is one stunning looking sourdough loaf you made! It's perfect, I really like the contrast of the floured surface against the unfloored parts and the leaf etching is a great touch. Aesthetically very pleasing and I bet it tasted great too! :)

I made a couple of things I've not made before. Recently a custard tart with a grated nutmeg which tasted lovely. Double cream, milk and many egg yolks!

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And yesterday I made 8 fruit tartlets. I made the pate sucree and creme patissiere from scratch, then added fresh fruit, made and brushed on an apricot glaze, and added some icing sugar on one or two. Some were made with my new baking rings and I used a perforated mat which gave a cool looking texture to the underside. Have to say, they taste so delicious! Couldn't choose which photo so here's a few. :D

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