@huonghuong_rivew2: Đèn Lồng Trung Thu 2025 nè. #đèntrungthu #đènlồngtrungthu #hướngdươngshop

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Hương Hướng Dương🌻
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Thursday 14 August 2025 06:23:11 GMT
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RECIPE: cherry upside down cake🍒 I can’t think of a better way to start my summer baking than with a cherry recipe. I think I’ll bake a chocolate cherry version next… let me know if you give this recipe a try! . CAKE BATTER: 8 tbsp softened butter 1 cup white granulated sugar 2 eggs 1 1/4 cup + 2 tbsp all purpose flour 1 3/4 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 tbsp sour cream or yogurt 1 tsp vanilla extract or paste  1/2 tsp almond extract ASSEMBLY: 3/4 cup white sugar 1/3 cup water 2 cups red cherries, pitted (rough measurement— use enough to create an even layer of cherries on the bottom of the cake pan) . Preheat your oven to 350°F. Cream together the butter and sugar. Add eggs one at a time and mix until smooth. In a separate bowl, whisk your flour, baking powder, and salt. Whisk your milk, yogurt, and extracts in a separate jug. Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture). Grease an 8” pan with oil nonstick cooking spray and line with a parchment round. Pour your pitted cherries into an even layer at the bottom of the prepared pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached. Pour the caramel over top. Scoop the batter over the caramel covered cherries and spread out into an even layer. Bake the upside down cake in the preheated oven for 35-40 minutes or until the top is golden brown and springs back to the touch. When the cake comes out of the oven, carefully run through the sides of the pan with an offset spatula or sharp knife to release the edges. Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! . #cherry #upsidedowncake #cake
RECIPE: cherry upside down cake🍒 I can’t think of a better way to start my summer baking than with a cherry recipe. I think I’ll bake a chocolate cherry version next… let me know if you give this recipe a try! . CAKE BATTER: 8 tbsp softened butter 1 cup white granulated sugar 2 eggs 1 1/4 cup + 2 tbsp all purpose flour 1 3/4 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 tbsp sour cream or yogurt 1 tsp vanilla extract or paste 1/2 tsp almond extract ASSEMBLY: 3/4 cup white sugar 1/3 cup water 2 cups red cherries, pitted (rough measurement— use enough to create an even layer of cherries on the bottom of the cake pan) . Preheat your oven to 350°F. Cream together the butter and sugar. Add eggs one at a time and mix until smooth. In a separate bowl, whisk your flour, baking powder, and salt. Whisk your milk, yogurt, and extracts in a separate jug. Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture). Grease an 8” pan with oil nonstick cooking spray and line with a parchment round. Pour your pitted cherries into an even layer at the bottom of the prepared pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached. Pour the caramel over top. Scoop the batter over the caramel covered cherries and spread out into an even layer. Bake the upside down cake in the preheated oven for 35-40 minutes or until the top is golden brown and springs back to the touch. When the cake comes out of the oven, carefully run through the sides of the pan with an offset spatula or sharp knife to release the edges. Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! . #cherry #upsidedowncake #cake

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