I love summer! Have I mentioned that before? I just can't get enough of all the delicious recipes that come with the summer time: piña coladas, juicy hamburgers, fruity popsicles, s'mores, strawberry cakes...
Pineapple upside down cake has been one of my favorite cakes for quite sometime now. I just adore the sweet syrup and pineapple chunks together on top of a spongy vanilla cake! Whoever invented this was an absolute genius! Unfortunately, i wasn't able to find pineapple or maraschino cherries anywhere, so here is my slight spin off a classic pineapple upside down cake. I hope you enjoy :)
- - - - - -recipe- - - - - -
Ingredients
1/3 cup packed brown sugar
1 can of pineapple rings or chunks, drained of the juice (keep the juice)
2 medium handfuls of raspberries (optional)
6 tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 tsp pure vanilla extract
1 1/4 cups all-purpose flour, sifted
2 tsp baking powder
1/4 tsp table salt
1/2 cup pineapple juice (that was strained from the pineapple rings can)
Ready, set, BAKE!
1. Preheat oven to 350°F. Cut the 3 tbsp of butter into small cubes (about 1-cm by 1-cm) and place them on the bottom of your 8 x 8-in or 11 x 5-in mold. Place the mold in the preheated oven until the butter is completely melted, about 5 minutes. Once out of the oven, immediately pour the packed brown sugar evenly over the melted butter. Take your pineapple rings or chunks and raspberries and place them over the melted butter and brown sugar (in your mold), set aside.
2. In a medium bowl, beat the 6 tbsp softened butter with the granulated sugar until creamy. Mix in the egg and pure vanilla extract.
3. In a smaller bowl, sift the flour, baking powder and salt together into the bowl.
4. In the butter and sugar mixture, alternate pouring in the flour mixture and the pineapple juice; starting and ending with the flour mixture. Mix until the batter is completely combined, no more, no less. Gently pour in the cake batter over the pineapples in the mold. Take a rubber spatula and carefully evenly spread out the batter. Bake for about 30-45 minutes or until a toothpick inserted comes out clean.
5. Let the cake cool down in the mold for 10 minutes before inverting it onto a wire rack to cool completely. I personally like to put the cake in the refrigerator for 10-15 minutes after it has completely chilled to get nice and cold before eating.
Slightly adapted from the 'Cocina Criolla' cookbook
2. In a medium bowl, beat the 6 tbsp softened butter with the granulated sugar until creamy. Mix in the egg and pure vanilla extract.
3. In a smaller bowl, sift the flour, baking powder and salt together into the bowl.
4. In the butter and sugar mixture, alternate pouring in the flour mixture and the pineapple juice; starting and ending with the flour mixture. Mix until the batter is completely combined, no more, no less. Gently pour in the cake batter over the pineapples in the mold. Take a rubber spatula and carefully evenly spread out the batter. Bake for about 30-45 minutes or until a toothpick inserted comes out clean.
5. Let the cake cool down in the mold for 10 minutes before inverting it onto a wire rack to cool completely. I personally like to put the cake in the refrigerator for 10-15 minutes after it has completely chilled to get nice and cold before eating.
Slightly adapted from the 'Cocina Criolla' cookbook
No comments:
Post a Comment