Sonntag, 8. Februar 2015

Blutorangenkuchen - Skillet Upside-Down Cake

Supersaftiger Blutorangenkuchen, der längst nicht so süß ist, wie er aussieht. Er schmeckt herrlich fruchtig und leicht säuerlich nach sonnensaftigen Blutrangen und ist schön feucht. Warm schmeckt er mir am besten, aber auch kalt ist er einfach wunderbar.


Blutorangenkuchen - Skillet Upside-Down Cake



Dieser amerikanische Upside-Down Cake ist ein traditioneller Skillet Cake, welcher am häufigsten mit Ananas gebacken wird. Jetzt zur allerbesten Blutorangenzeit kommen diese Schätze natürlich in meinen und hoffentlich in euren Kuchen.
Der Upside-Down Cake wird wie unzählige andere Gerichte meist in a Cast Iron Skillet, also einer ofenfesten Gusseisenpfanne gebacken, alternativ könnt ihr auch eine Springform verwenden. Unten im Rezept habe ich die unterschiedlichen Vorgehen berücksichtigt. Ich mag ihn gern so kuppelartig, wie er aus der Pfanne heraus flutscht, in der Springform bekommt er das übliche Aussehen.


Blutorangenkuchen - Skillet Upside-Down Cake



In den tollen Eisenpfannen habe ich schon einige Gerichte, zum Beispiel die Shakshouka auf den Tisch gebracht. Diesen Kuchen gibt es aber in meiner allerneusten Pfanne, der Gusseisernen von Staub. Diese emaillierte Pfanne in der tollen Qualität, die man auch von Staub's Cocotten kennt, stelle ich euch beim nächsten Mal genauer vor, erstmal geht es hier heute um den Blutorangenkuchen. Ich konnte es ja nicht abwarten und musste das neue Schätzchen sofort in Betrieb nehmen.


Blutorangenkuchen - Skillet Upside-Down Cake





Upside-Down Cakes sind die amerikanische Antwort auf die Tarte Tartin. Während die Tarte Tartin traditionel mit Äpfeln gebacken wird, kommt dieser Upside-Down Cake häufig mit Ananas, Pfirsichen und Zitronen auf den Tisch, oder eben Orangen. Es gibt ihn mit Mandelmehl oder in den Südstaaten häufig aus Maismehl. Weil sich aber schon zwei Maismehlkuchen im Blog befinden, habe ich mich für einen ganz schlichten Rührteig entschieden, genau wie im Originalrezept angegeben.

Hier geht es zu meinen Maiskuchen:
Custard filled peach ans Honey Cornbread
Custard filled Blueberry Cornbread / Maiskuchen mit Blaubeeren


Blutorangenkuchen - Skillet Upside-Down Cake



Quelle für Teig und Vorgehen: thebakingpan.com. Es war ursprünglich ein Zitronenkuchen, ich habe die Zitronen durch Blutorangen ersetzt und die Zuckermenge mehr als halbiert. Der Kuchen ist immer noch süß genug. Ganz auf Zucker kann man bei diesem Kuchen nicht verzichten, weil sich zum einem die Eier mit dem Zucker viel besser aufschlagen lassen und die Orangen den Zucker zum Karamellisieren banötigen, die Menge hält sich aber sehr in Grenzen.


Blutorangenkuchen - Skillet Upside-Down Cake
  
Zutaten

Eine ofenfeste gusseiserne Pfanne von 26 cm Durchmesser, oder eine Springform in der gleichen Größe.

Belag

3-5 Moro-Blutorangen
50 g Butter
70 g Zucker

Teig

190 g Mehl
2 Tl Backpulver
120 ml Milch
1 Tl Vanilleextrakt oder obigen Zucker durch selbstgemachten Vanillezucker ersetzen.
115 g Butter
Zesten einer Bio-Orange
120 g Zucker, in 2 Hälften gteilt
2 große Bio-Eier, getrennt
1/4 Tl Salz


Blutorangenkuchen - Skillet Upside-Down Cake
Unten rechts ist der fertig gebackene Kuchen.  So unspektakulär wie er von oben aussieht, kann man seine Fruchtigkeit nicht erkennen.



Zubereitung

Belag
  1. Den Ofen vorheizen auf 180 Grad Ober/Unterhitze.
  2. Die Orangen sauber schälen und in 1 cm dicke Scheiben schneiden. Die Kerne entfernen und die überschüssige Flüssigkeit abtupfen.
  3. Die Butter in der Pfanne bei mittlerer Temperatur schmelzen, anschließend den Zucker unterrühren. Hat sich alles schön gleichmäßig verbunden, die Orangenscheiben nebeneinander in die Pfanne legen und 2 Minuten mitbraten. In eventuelle Lücken zwichen den Scheiben weitere Orangenviertel legen und auch den Rand hinauf einige halbierte Orangenscheiben legen.
  4. Wird eine Springform verwendet, die Butter mit dem Zucker in einem Topf oder einer Pfanne schmelzen und dann gleichmäßig auf dem Springformboden verteilen. Die Orangenscheiben wie oben beschrieben darauf legen, die halben Orangen am Rand fallen dann weg.
Teig

  1. Mehl und Backpulver vermischen.
  2. Milch und Vanilleextrakt in einer anderen Schüssel verrühren.
  3. Die Eiweiß mit dem Salz schaumig schlagen, danach die eine Hälfte des Zuckers stark mixend langsam einrieseln lassen. Kühl stellen.
  4. In einer weiteren Schüssel die Butter schaumig schlagen und wiederum den Zucker hineinrieseln lassen. Für etwa 4-5 Minuten stark schlagen. Nacheinander die Eigelb hinzufügen und jedes eine Minute schlagen.
  5. Bei sehr langsamer Mixgeschwindigkeit ein Drittel des Mehls unterrühren, die Hälfte der Milch, etwas Mehl, die restliche Milch und anschließend das restliche Mehl.
  6. Das Eiweiß erst zu einem Viertel mit einem Gummispatel unter den Teig heben, anschließend das restliche Eiweiß.
  7. Den Teig mit Hilfe des Spatels gleichmäßig über die Orangenscheiben streichen und den Kuchen 35-45 Minuten backen. Er sollte durch aber nicht zu braun werden. Bei mir hat es genau 42 Minuten gedauert.
Sollten sich einige Orangen nicht sofort aus der Form lösen, aus den Pfannen flutschen sie besser heraus, kann man sie nachträglich wieder in den Kuchen hineinlegen.
Wer noch ein paar Kalorien extra zu sich nehmen möchte: Geschlagene Sahne passt natürlich, wer hätte es gedacht, hervorragend zu diesem reichhaltigen Südstaatenkuchen.


Blutorangenkuchen - Skillet Upside-Down Cake

 
Macht es euch warm und gemütlich,

Simone

Die Pfanne wurde mir von Zwilling/Staub unentgeldlich zur Verfügung gestellt, was meine Meinung nicht im geringsten beeinflusst hat, weil dies die Pfanne meiner Wünsche ist und ich auch zuvor schon sehr gern mit Pfannen dieser Art gearbeitet habe.

Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB
Topping:
  1. With a sharp knife, slice the lemons thinly, about ⅛ inch thick, and discard any seeds. Place the lemon slices on paper towels to absorb excess moisture.
  2. In the skillet, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Add the lemon slices; increase the heat to medium high to bring to a boil and cook lemon slices for 2 minutes. Remove the skillet from the heat and arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Tip: If you are using a cake pan or springform pan in place of a skillet, then use a medium size heavy saucepan to melt the butter, stir in the brown sugar until thoroughly combined, add the lemon slices, bring to a boil and cook the lemon slices for 2 minutes, then pour the mixture into the cake pan, arranging the lemon slices, slightly overlapping, to cover the bottom of the pan.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In another medium mixing bowl and using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  7. Pour batter over the fruit in the skillet; use the back of a spoon or rubber spatula to spread the batter evenly and smooth out the top.
  8. Bake: Bake 35 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place skillet on a wire cooling rack to cool for 5 minutes.
  9. Upside-Down: Run a thin kitchen knife around the edge of the skillet to loosen the sides. Invert the skillet onto a serving plate. Leave the skillet in place one or two minutes before lifting to let the syrup drip down onto the cake. Carefully lift the skillet off of the cake. If any fruit has stuck to the skillet, remove and place it back on the cake.
Serving Suggestion:
This cake is best when served still warm, along with a dollop of sweetened whipped cream. Use a sharp knife to cut the cake as the lemons are a little difficult to cut cleanly.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB
Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB
Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB
Recipe Notes
Pan: One 10" Cast Iron Skillet, or One 9" Round, or One 10" Round, or One 10" Springform Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

Shop for this Recipe: Measuring Cups, Spoons, Scales | Cast Iron Pans | Cake Pans | Springform Pans | Citrus Zesters | Mixing Bowls | Flour Sifters | Wire Whisks | Electric Mixers | Rubber, Silicone Spatulas | Cake Testers | Wire Cooling Racks | Kitchen Knives | Cookware
Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
Topping:
  1. With a sharp knife, slice the lemons thinly, about ⅛ inch thick, and discard any seeds. Place the lemon slices on paper towels to absorb excess moisture.
  2. In the skillet, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Add the lemon slices; increase the heat to medium high to bring to a boil and cook lemon slices for 2 minutes. Remove the skillet from the heat and arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Tip: If you are using a cake pan or springform pan in place of a skillet, then use a medium size heavy saucepan to melt the butter, stir in the brown sugar until thoroughly combined, add the lemon slices, bring to a boil and cook the lemon slices for 2 minutes, then pour the mixture into the cake pan, arranging the lemon slices, slightly overlapping, to cover the bottom of the pan.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In another medium mixing bowl and using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  7. Pour batter over the fruit in the skillet; use the back of a spoon or rubber spatula to spread the batter evenly and smooth out the top.
  8. Bake: Bake 35 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place skillet on a wire cooling rack to cool for 5 minutes.
  9. Upside-Down: Run a thin kitchen knife around the edge of the skillet to loosen the sides. Invert the skillet onto a serving plate. Leave the skillet in place one or two minutes before lifting to let the syrup drip down onto the cake. Carefully lift the skillet off of the cake. If any fruit has stuck to the skillet, remove and place it back on the cake.
Serving Suggestion:
This cake is best when served still warm, along with a dollop of sweetened whipped cream. Use a sharp knife to cut the cake as the lemons are a little difficult to cut cleanly.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB
Recipe Notes
Pan: One 10" Cast Iron Skillet, or One 9" Round, or One 10" Round, or One 10" Springform Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

Shop for this Recipe: Measuring Cups, Spoons, Scales | Cast Iron Pans | Cake Pans | Springform Pans | Citrus Zesters | Mixing Bowls | Flour Sifters | Wire Whisks | Electric Mixers | Rubber, Silicone Spatulas | Cake Testers | Wire Cooling Racks | Kitchen Knives | Cookware
Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
Topping:
  1. With a sharp knife, slice the lemons thinly, about ⅛ inch thick, and discard any seeds. Place the lemon slices on paper towels to absorb excess moisture.
  2. In the skillet, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Add the lemon slices; increase the heat to medium high to bring to a boil and cook lemon slices for 2 minutes. Remove the skillet from the heat and arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Tip: If you are using a cake pan or springform pan in place of a skillet, then use a medium size heavy saucepan to melt the butter, stir in the brown sugar until thoroughly combined, add the lemon slices, bring to a boil and cook the lemon slices for 2 minutes, then pour the mixture into the cake pan, arranging the lemon slices, slightly overlapping, to cover the bottom of the pan.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In another medium mixing bowl and using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  7. Pour batter over the fruit in the skillet; use the back of a spoon or rubber spatula to spread the batter evenly and smooth out the top.
  8. Bake: Bake 35 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place skillet on a wire cooling rack to cool for 5 minutes.
  9. Upside-Down: Run a thin kitchen knife around the edge of the skillet to loosen the sides. Invert the skillet onto a serving plate. Leave the skillet in place one or two minutes before lifting to let the syrup drip down onto the cake. Carefully lift the skillet off of the cake. If any fruit has stuck to the skillet, remove and place it back on the cake.
Serving Suggestion:
This cake is best when served still warm, along with a dollop of sweetened whipped cream. Use a sharp knife to cut the cake as the lemons are a little difficult to cut cleanly.
- See more at: http://thebakingpan.com/recipes/cakes/lemon-upside-down-cake/#.VNYD-y7itCB

Kommentare:

  1. Das klingt herrlich!
    Und Blutorangen sind ja grade wirklich überall. Tolle Verwendung, werde ich mal mit einem deiner Maismehl-Kuchenteig-Rezepte ausprobieren. Was für ein praktischer Zufall, dass ich die gleiche fabelhafte Pfanne besitze :D Mhh, da freu ich mich schon drauf!

    Liebe Grüße,
    Denise

    AntwortenLöschen
    Antworten
    1. Das ist ja Klasse, in den Gusseisernen gelingt es wirklich am allerbesten.

      Löschen
  2. Der sieht ja enorm lecker aus. So etwas habe ich noch nie gesehen oder gegessen - das stelle ich mir aber richtig gut vor. Das muss ich mir unbedingt mal vormerken und mal nachmachen.

    liebe Grüße
    Nadi

    AntwortenLöschen
    Antworten
    1. Der Kuchen ist unbedingt nachmachenswert Nadi und wirklich fix gemacht.
      LG Simone

      Löschen
  3. Herrlich - danke für die Inspiration! ich habe eine Tarte Tatin Form und Blutorangen - das wird direkt ausprobiert! Oh man, meine "Back-Liste" wächst und wächst:-)

    Liebe Grüße,
    Katrin

    AntwortenLöschen
  4. Ein wunderschöner Blutorangenkuchen, die Farbgebung spricht mich total an. Wenn er auch so lecker schmeckt, ist er perfekt. Auf alle Fälle gemerkt. Vielen Dank.

    Liebe Grüße
    Sigrid

    AntwortenLöschen