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Pineapple Upside Down Cake

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Ingredients

220 g All-purpose flour
2 tsp Baking powder
1/4 tsp Kosher Salt
300 g Butter The half goes for the batter, another half is for the sauce.
325 g Sugar Set aside ten tablespoons for the butter sauce.
1 tbsp Cider Vinegar
3 Eggs
1 tsp Vanilla extract Same way, one bottle (2 g) is for the batter, and the second is for the sauce.
325 g Buttermilk Use the lowfat buttermilk to reduce calories.
2 tbsp Brandy
180 g Canned Pineapples Get the can with light syrup and drain the chunks.
6 pcs Maraschino Cherries They should be carefully drained and stemmed.

Nutritional information

218 g
Serving Size

Amount Per Serving

497
Calories

Calories from Fat 219

24 g
Total Fat

Saturated Fat 13 g

341 mg
Cholesterol
277 mg
Sodium
213 mg
Potassium
55 g
Total Carbohydrates

Sugars 38 g

1 g
Dietary Fiber
14 g
Protein

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Pineapple Upside Down Cake

Cuisine:
Enjoy less calories with this recipe of famous pineapple cake, comparing to commercial varieties
  • 55 min
  • Serves 10
  • Medium

Ingredients

Directions

Eager to try some of American pastry classics? In that case, discover the pineapple upside down cake. It was invented almost a century ago, in 1920s, with introduction of canned pineapples, and it’s been popular since then.

Steps

1
Done

Start with draining your fruit, both pineapples and cherries. Then set aside parts of sugar and flour to prevent any mistakes. Measure all the rest ingredients. Preheat the oven, 180°C (360°F), as pretty usual for pastry.

2
Done

Sprinkle two teaspoons baking powder over your flour.

3
Done

Mix some salt with your dry components.

4
Done

Transfer one part of butter and the sugar (except ten tablespoons) into the mixing bowl.

5
Done

Savour your batter to come with vanilla extract.

6
Done

Beat the eggs into your mixing bowl gradually, one by one. Don't forget to stir the mixture for a bit after each egg.

7
Done

You should achieve the absolutely smooth texture before adding the dry components and buttermilk with vinegar.

8
Done

Sieve the flour with baking powder and salt into the mixing bowl, only a few tablespoons. Mix for a bit.

9
Done

Add some buttermilk into your batter and stir it. Then keep alternating the flour mix and buttermilk until they are finished.

10
Done

Get the homogenous texture before passing on to the next step.

11
Done

Pour the cider vinegar and intermix it with the batter. Now it's ready.

12
Done

Transfer the left butter and sugar into the saucepan.

13
Done

Pour your brandy over.

14
Done

Shake out the vanilla extract into the mix.

15
Done

Heat this mixture for a minute, stirring all the time.

16
Done

Cover the bottom of your form with parchment and evenly spread the chunks of pineapples.

17
Done

Arrange the stemmed Maraschino cherries among pineapple chunks.

18
Done

Pour down the still warm butter sauce over the canned pineapples and cherries.

19
Done

Now it's the batter's turn, distribute it proportionally. Bake your pineapple cake for 35 minutes.

20
Done

After the cake is ready, let it stand for 30 minutes before taking it out from the spring form.

21
Done

Carefully place the cake into the serving dish, the form's bottom should be held out to prevent the breaking, as this pastry is so delicate. Grab some coffee and indulge into the famous pineapple cake.

Iv Olendr

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