Pineapple Upside-Down Cake
Pineapple upside-down cake became popular in the early 20th century when canned pineapple became more readily available.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pineapple Upside-Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Melt the butter and pour it into the prepared cake pan. Sprinkle the brown sugar evenly over the butter.
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Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the white sugar and egg until light and fluffy. Add the milk and vanilla extract, and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the pineapple slices in the cake pan.
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Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for 10 minutes. Then, invert the pan onto a serving plate to release the cake.
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Serve the pineapple upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 57g19%
- Sugars 42g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
