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This pineapple upside down cake is fairly easy to make and is fantastic. I like to roast the pineapple first and then add the batter. You will end up with beautifully caramelized pineapple on top of a very moist cake.
Here is what you need for this delicious recipe:
¼ cup unsalted butter cut into cubes + ½ cup softened for the batter
¾ cup light brown sugar
4 pineapple slices — quartered
1 ½ cup all-purpose flour
2 teaspoons baking powder
¼ tsp. salt + a pinch for the egg whites
2 eggs — separated
1 cup white sugar
1 tsp. vanilla extract
½ cup milk
Preheat oven to 350 degrees F (175 C).
Place the butter and brown sugar in an 8×1 ½ inch round cake pan. Place in oven for 3 to 4 minutes until butter melts.
Remove pan from oven. Brush the sides with some of the melted butter. Arrange the pineapple slices on top of the melted butter and place back in the oven for 15 minutes.
Mix the flour, baking powder and salt in a bowl and set aside.
Place the egg whites and a pinch of salt in a small bowl and beat until you have soft peaks.
In another bowl cream the ½ cup softened butter with the white sugar. Add the vanilla and the egg yolks. Alternate the flour with the milk — starting and ending with the flour. Fold in the egg whites.
Remove the pineapple from the oven and spread the batter on top. It will seem that you have an excess of melted butter. Do not worry about it. You need this butter to brown the edges of your cake and make it nice and sticky.
Place the pan back in the oven between 35 and 40 minutes. You cake is ready when it is browned and the edges start to separate. Pass a knife around the edges of the cake and allow the cake to cool in the pan, on top of a wire rack for 10 minutes. After that, place the platter you are going to serve it in over the pan and flip it. Be careful not to burn yourself. Allow the cake to cool and remove the pan. Serve and enjoy!
CALORIES 303.04; FAT 12.79 grs (sat 7.76; mono 3.38; poly 0.67); PROTEIN 3.10 grs ; FIBER 0.59grs; CARBS 0.70 grs; CHOLESTEROL 62.254 mg; IRON 1.28 mg; SODIUM 149.57 mg; CALCIUM 89.87 mg
Print your recipe here – http://thefrugalchef.com/2014/03/pineapple-upside-cake-recipe/
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