Pineapple Upside-Down Cake


Pineapple Upside-Down Cake


Recipe for this super-moist full of flavor classic pineapple upside-down the cake is favorite for springtime due to its fruity luscious taste. Pineapples and cherries are great combinations along with vanilla flavor.

In this home-made full of vanilla flavor upside-down pineapple cake we have used caster sugar and butter that creates a glaze while baking, makes it more relish. You can make this cake with cake mix if you want a short cut method or you have to make an improvise dessert for any time, and the same experiment you can do with apple and peach.

In this cake you can use either one; self-raising flour or all-purpose flour but if you are using all-purpose flour use ¼ teaspoon of baking soda and ¼ cup of buttermilk or yogurt to get best results. I am craving for this fruity moist treat, are you?

Prep Time: 15mins

Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Cook Time: 40mins

Yield:  6

Ingredients:

For the Cake

100g self-raising flour/all-purpose flour (but f you are using all-purpose flour then add 1/4 tsp baking soda)

100g butter at room temperature
2 eggs
100g caster sugar
1tsp baking powder
¼ tsp salt
1tsp vanilla extract

For the topping:

7 pineapple rings & reserved syrup
7 glace cherries
50g butter
50g caster sugar
 

Method:

 
Heat the oven to 180 degrees C/350 degrees F.

To prepare to top; beat butter and caster sugar to the cream, spread over the base and up the sides of 20cm round cake tin. Arrange 7 pineapple rings over the butter & sugar mixture and place cherries in the center of pineapple rings.

Sift the flour, baking powder, and sugar. Beat butter & sugar to make a creamy mixture now add in eggs and vanilla extract and reserved pineapple juice. Fold in all the sifted dry ingredients to wet, now use an electric whisk beat until incorporate well to get a soft consistency.

Pour the batter into the prepared cake tin, spread on the top of the pineapple rings. Smooth the top. Now transfer the cake tin into the pre-heated oven and bake for 35-40 minutes and follow a skewer test after that take out the tin from the oven and allow it to cool until slightly warm or bring at room temperature on a wire rack then flip it upside down onto cake platter.

Serve slightly warm or at room temperature with the scoops of ice-cream; a good combination. Leftover cake cover & store in the fridge for 3 days.
 


 

 


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