Pineapple upside-down cake is a classic dessert in England that features a deliciously caramelized pineapple topping over a moist and fluffy cake. Here's a recipe for pineapple upside-down cake that you can try at home:
Ingredients:
1/2 cup (115g) unsalted butter
1 cup (200g) light brown sugar
1 can (20oz/567g) pineapple rings, drained
10-12 maraschino cherries
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) milk
2 large eggs
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until well combined. Pour the mixture into the prepared cake pan.
Arrange the pineapple rings on top of the brown sugar mixture, placing a cherry in the center of each ring.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and vanilla extract together until light and fluffy. Add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until the batter is smooth and well mixed.
Pour the batter over the pineapple rings and spread it out evenly.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes.
Run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate and let cool completely before slicing and serving.
Enjoy your homemade pineapple upside-down cake!
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