Wednesday, April 10, 2013

Pineapple upside down Cake


7 slices canned unsweetened pineapple (20-ounce can)
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
7 maraschino cherries or red toothy fruity 3 tbsp
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
6 tablespoons (3/4 stick) unsalted butter, softened
6 tablespoons buttermilk


1. Preheat oven to 350°F. Have ready a 9x2-inch round cake pan. Drain pineapple and place in one layer on paper towels to absorb the excess juice.
2. Place the 2 tablespoons unsalted butter in the cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter.  Sprinkle the brown sugar evenly over the bottom of the pan.
3. Place one pineapple ring in the center of the pan and arrange six more around it. Place the cherries or red toothy fruity pieces in the center of each ring.
4. In a bowl, whisk together the butter and sugar to that add eggs, 6 tablespoons of buttermilk and vanilla extract.
5. Take another bowl, whisk together the flour, baking powder, baking soda and salt.
6. Now add the flour mixture to butter and sugar mixture mix well and add it on the top of the fruit in the baking pan and spread evenly.
7. Bake until a toothpick inserted in the cake comes out clean, 30 to 35 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool for 2 to 3 minutes before unmolding.
8. Invert a serving platter on top of the pan and turn the cake onto the platter. Serve warm or cool.

Tip: If you don't have buttermilk take 2 tbsp of yogurt and add 4 tbsp water mix well and use as buttermilk.

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