Classic Delight: Pineapple Upside-Down Cake Recipe (Page 2 ) | June 28, 2024
Annonce:

Method:

  1. Prepare the Topping:
    • Preheat your oven to 350°F (175°C).
    • Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
    • Sprinkle the brown sugar evenly over the melted butter in the cake pan.
  2. Arrange the Pineapple and Cherries:
    • Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
    • Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
  3. Make the Cake Batter:
    • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
    • In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
    • Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.
    • Mix until just combined, being careful not to overmix.
  5. Assemble the Cake:
    • Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.
    • Spread the batter gently with a spatula to ensure it covers the fruit evenly.
  6. Bake the Cake:
    • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.

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