Hello Bakers! I've been quite the busy bee lately baking up a storm in my baking classes. Today's post is a simple pineapple upside down cake. Enjoy!
Recipe (from class recipe)
½ cup butter
¼ cup firmly packed brown sugar
12 slices pineapple*, well-drained (you may not use all 12)
2 cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
4 large eggs
3 teaspoons vanilla
½ cup milk
½ cup pineapple juice (juice from the drain slices)
- Heat oven to 350°F.
- Melt ½ cup butter in 8’’ springfoam baking pan in oven. Stir in ¾ cup brown sugar. Spread mixture evenly in pan. Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
- Combine flour, baking powder and salt in bowl; set aside.
- Combine 1 cup sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy, fluffy, pale in colour. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk and pine juice, beating at low speed and scraping bowl often after each addition.
- Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.
Dell'amore e Della Bellezza