If you like pineapple and juicy cakes, you will surely love this pineapple upside-down cake. The recipe is very easy to prepare and it is a light dessert. I hope you like it as much as my friends.
INGREDIENTS
Ingredients for the caramel
- 180g brown sugar
- 60g unsalted butter
- 40ml pineapple juice
Ingredients for the cake
- 120g unsalted butter
- 180g sugar
- 2 eggs
- 200g all purpose flour
- 2 tbsp baking powder
- a pinch of salt
- 80ml milk
- 60ml pineapple juice
- 1 tbsp vanilla
- Pineapple about 6 slices
- Candied cherries to decorate
DIRECTIONS
- First we are going to make the caramel, in a pot we put the butter and melt it on the fire.
- When it is melted, add the sugar and stir well to dissolve.
- Then we add the pineapple juice and reduce the heat to a minimum and keep stirring until it thickens a bit and the sugar is completely dissolved.
- Now we pour the caramel into our mold and place the pineapple and cherries, being careful not to burn ourselves.
- Reserve and let cool.
- While in a bowl we put the butter at room temperature and the sugar and mix for about 5 minutes until we get a homogeneous mixture.
- Now we beat the eggs (at room temperature) and add half first, add it and then the other half and add it.
- With the help of a strainer, sift and add the flour, baking powder and salt, and mix, but without overbeating.
- Now add the milk and finally the pineapple juice.
- We put the dough on the caramel and pineapple (the dough is quite dense) with the help of a spoon.
- Bake in a preheated oven at 180C for 40 minutes with a tray on top so it doesn’t burn or only with heat below and then add another 5 minutes uncovered so that it cooks well on top. It always depends on the oven, do the toothpick test.
- Take it out of the oven and only leave it for 5 minutes on the wire rack before unmolding it and the caramel becoming hard.
- Let it cool down and eat
Pineapple cake
Course: DessertCuisine: Other world cuisineDifficulty: EasyPineapple cake
Ingredients
- Ingredients for the caramel
180g brown sugar
60g unsalted butter
40ml pineapple juice
- Ingredients for the tart
120g unsalted butter
180g sugar
2 eggs
200g all purpose flour
2 tbsp baking powder
a pinch of salt
80ml milk
60ml pineapple juice
1 tbsp vanilla
Pineapple about 6 slices
Candied cherries to decorate
Directions
- First we are going to make the caramel, in a pot we put the butter and melt it on the fire.
- When it is melted, add the sugar and stir well to dissolve.
- Then we add the pineapple juice and reduce the heat to a minimum and keep stirring until it thickens a bit and the sugar is completely dissolved.
- Now we pour the caramel into our mold and place the pineapple and cherries, being careful not to burn ourselves.
- Reserve and let cool.
- While in a bowl we put the butter at room temperature and the sugar and mix for about 5 minutes until we get a homogeneous mixture.
- Now we beat the eggs (at room temperature) and add half first, add it and then the other half and add it.
- With the help of a strainer, sift and add the flour, baking powder and salt, and mix, but without overbeating.
- Now add the milk and finally the pineapple juice.
- We put the dough on the caramel and pineapple (the dough is quite dense) with the help of a spoon.
- Bake in a preheated oven at 180C for 40 minutes with a tray on top so it doesn’t burn or only with heat below and then add another 5 minutes uncovered so that it cooks well on top. It always depends on the oven, do the toothpick test.
- Take it out of the oven and only leave it for 5 minutes on the wire rack before unmolding it and the caramel becoming hard.
- Let it cool down and eat
