Pineapple Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 57 Minutes |
Ready In: 57 Minutes Servings: 8 |
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A sticky brown sugar topping accompanied with rich butter cake that once out of oven the smell will touch all your senses. Ingredients:
topping |
300 grams can pineapple in syrup |
60 grams butter |
2 tbsp honey |
220 grams brown cane sugar |
butter cake |
170 grams flour |
1 tsp baking powder |
1/8 tsp salt |
125 grams butter,unsalted at room temperature |
250 grams granulated sugar |
2 eggs |
1 tsp vanilla extract |
1/2 cup whole milk at room temperature |
Directions:
1. Preheat oven to 350F,Butter a 23cm round cake pan.Line with parchement paper and butter the paper.NO NEED TO FLOUR.
2. Topping:
3. In a saucepan over a medium heat,combine butter,honey,and brown sugar.Heat,stirring till all melt and the mix is smooth about 6 minutes.
4. Pour mixture in the prepared pan.tilt the pan so that caramel cover all the surface..
5. Arrange pineapple slices over the edge and one in the center.Press lightly.Set aside.
6. Cake:
7. In a bowl,cream butter and sugar for 3 minutes till light and fluffy.Add eggs one at a time.Each should be beaten for 1minute.Add the vanilla and beat again scrapin the bowl sides with a rubber spatula.
8. Sift together the flour,baking powder and salt and add one third to butter mixture and beat.Add one third of the milk and beat on low speed.Continue alternately adding the ingredients in the same manner ending with the last third of the flour mixture.SO IMPORTANT.
9. Pour the batter over the pineapple slices and spread it evenly leveling the top.
10. Bake for 55-60 minutes till springy to the touch and a toothpick inserted in the center comes out clean.
11. Transfer to a wire rack and cool for 5 minutes.Flip it on a serving dish.Served warm or cold.
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