Wednesday, October 1, 2008
Okay, so I fell for it. I bought a Martha Stewart Cookbook what will the chef gods say? I was walking around Michaels the other day (something dangerous for me) with a 40% off coupon and suddenly I saw the book isle. Yes, it was tiny and there were only maybe a dozen cookbooks. All seemed too related to the food network somehow and so I strayed away!! However, nestled neatly to the right was Mrs. Stewart with the Baking Cookbook and it kind of called to me?
You can guess what happed next, I bought it yes I bought it and it only cost me $22 dollars I still had left over to buy some chocolate truffles. When I got home I stuffed it in my growing book collection and forgot about it for almost a week.
Then only of those miracle nights when I have some time I took it out. To be honest I was kind of wary to follow the exact instruction, but decided to go for it, after all I had bought it for a reason, right?
I made the very simple Pineapple – Mango Turnover.
1 ¼ sticks of butter, room temperature
1 medium ripe pineapple, peeled and cut into slices
1 medium ripe mango, peeled
½ cup packed light brown sugar
1 ½ cup all purpose flour
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
1 cup granulated sugar
2 large eggs
1 tsp vanilla
¼ sour cream
1. Preheat the oven to 350F. Butter an 8 x 2 inch cake pan, line it with parchment paper, and butter parchment. Using a 3 inch cookie cutter, cut out rounds from center of four of the pineapple slices. Chop enough of the remaining pieces to yield 1 cup. Place chopped fruit in a fine sieve set over a bowl to drain.
2. Cut the mango lengthwise into ¼ inch thick slices. Using the 1 ½ inch cookie cutter, cut out four rounds from the mango slices, set aside. Finely chop enough of the remaining mango to yield ½ cup, add the pineapple sieve.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tbsp butter with the brown sugar until light and fluffy, 2 – 3 minutes. Using a small offset spatula evenly spread butter mixture in the bottom of the prepared pan. Place a reserved mango round in the center of each ring.
4. Sift together flour, salt, bp and bs, set aside. Place a reserved pineapple ring in each corner or the pan. Place a mango center. In the bowl beat remaining butter with sugar on medium until light and fluffy 2 – 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in vanilla, add flour mixture in two parts alternating with sour cream, beginning and ending with flour.
5. Transfer chopped pineapple- mango mixture to cake pan; discard juice. Using a small spatula spread fruit in an even layer on top of cut out fruit. Then spread batter evenly over fruit.
6. Bake, rotating halfway until cake is golden brown and cake tester comes out clean about 40 – 50 minutes. Transfer to wire rack to cool, invert into plate, peel off the paper. Serve cake warm.
The cake was rich and moist, and I think one of the best I have made in a couple of times. All my family loved it!!