That was definitely my aim in developing my latest recipe, a Summertime Pineapple Upside-Down Cake. It’s a cake that uses precut fruit from my grocery store’s deli section and a tube of almond paste to perfume the crumb with that cherry/almond essence you expect from other summertime fruits like peaches, nectarines and plums. I’ve already had a few slices sitting at my apartment complex’s pool, and it’s getting the job done perfectly without a flight to the tropics.Įschewing the traditional maraschino cherries leaves me room to pile on the pineapple so it’s, fittingly, in equal proportion with the cake underneath. You may occasionally receive promotional content from the Los Angeles Times.
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