新出炉的 Raisin and Wolfberry Cake (美食厨房)  8528次阅读

作者: 紫秋 , 发表于: 2016-08-28 (3011天前)
编辑: 紫秋, 时间: 星期一, 八月 29, 2016, 14:09

今天试做的这个蛋糕很成功，比较符合咱们中国人的口味，不那么腻，我在原配方上做了点改动，还加了枸杞，味道还真的好。难得受到LD高度赞扬，放上来大家也尝尝：））配方附上了。

Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup Raisin
1/2 cup Wolfberry （枸杞）
1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the raisins and half of the 枸杞, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining raisins and 枸杞 on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.