Pineapple Upside-Down Cake

Indulge in the nostalgic charm of a classic dessert with this recipe for Pineapple Upside-Down Cake. This delightful treat features a luscious blend of caramelized pineapple slices and moist cake, creating a symphony of flavors and textures that is sure to delight your taste buds. Whether served as a dessert for a special occasion or enjoyed as a sweet treat any day of the week, this Pineapple Upside-Down Cake is bound to become a favorite in your household.

Recipe: Pineapple Upside-Down Cake

Ingredients:

• 3 eggs
• 1/2 cup flour
• 3/4 cup sugar
• 3/4 cup liquid milk
• 2 tsp baking powder
• 1/2 tsp vanilla
• 100 grams butter
• 1 can pineapple slices

Directions:

1. Prepare the Burnt Sugar:
   • In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Add water and a small piece of butter, and stir for about 6 minutes until well combined. Then, remove from heat.
2. Prepare the Cake Batter:
   • In an electric mixer, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Gradually add the flour, baking powder, liquid milk, and vanilla, mixing until a smooth batter forms.
3. Prepare the Pan:
   • Grease the sides of a cake mold with butter and lightly dust with flour to prevent the cake from sticking. Pour the prepared burnt sugar into the bottom of the pan, spreading it evenly. Arrange the pineapple slices on top of the burnt sugar.
4. Assemble and Bake:
   • Pour the cake batter over the pineapple slices in the prepared pan, ensuring it covers them evenly. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the cake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve:
   • Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Carefully invert the cake onto a serving platter, allowing the pineapple slices to become the topping. Let the cake cool completely before slicing and serving.

FAQs:

1. Can I use fresh pineapple instead of canned?
   • Yes, you can use fresh pineapple slices instead of canned. Just be sure to peel and core the pineapple before slicing it.
2. Can I use a different type of fruit for this cake?
   • While pineapple is traditional for upside-down cake, you can experiment with other fruits like peaches, cherries, or apples.
3. How do I store leftovers?
   • Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It can be served cold or briefly reheated in the microwave.
4. Can I make this cake in advance?
   • Yes, you can make this cake ahead of time and store it covered at room temperature for up to 2 days before serving.

Tips:

1. Ensure even distribution of burnt sugar: Spread the burnt sugar evenly on the bottom of the pan to create a uniform caramelized layer.
2. Use room temperature ingredients: Allow the eggs and butter to come to room temperature before using them in the cake batter for better incorporation and a smoother texture.
3. Check for doneness: Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is ready.
4. Let the cake cool before serving: Allowing the cake to cool completely before slicing ensures that it holds its shape and maintains its moisture.

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