Pineapple Upside-Down Cake
Pineapple upside-down cake became popular in the early 20th century and was often made in cast-iron skillets.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pineapple Upside-Down Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
-
Melt the butter and pour it into the greased cake pan.
-
Sprinkle brown sugar evenly over the melted butter.
-
Arrange pineapple rings on top of the brown sugar, placing a cherry in the center of each ring.
-
In a mixing bowl, whisk together flour, baking powder, and salt.
-
In a separate bowl, cream together granulated sugar and unsalted butter until light and fluffy.
-
Beat in the eggs one at a time, then stir in the vanilla extract.
-
Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
-
Pour the batter over the pineapple rings in the cake pan.
-
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
-
Serve the pineapple upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
