Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pineapple upside-down cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pineapple upside-down cake is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pineapple upside-down cake is something that I have loved my whole life.
Considered a classic American cake, pineapple-upside down cake first appeared when canned pineapple become available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history. This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey.
To get started with this particular recipe, we must prepare a few components. You can cook pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple upside-down cake:
- Take 4 oz butter, softened
- Take 4 oz caster sugar
- Take 2 eggs
- Make ready 4 oz self raising flour
- Take For the topping
- Make ready 16 oz tin pineapple rings, drained
- Make ready 1 1/2 oz butter
- Make ready 4 oz soft Brown sugar (I used dark, but your choice)
- Get Glace cherries
This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter.
Steps to make Pineapple upside-down cake:
- Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
- Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour.
- Gradually add the rest of the flour, mix lightly after each addition.
- Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
- Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
- Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
- When cooked immediately turn out onto a plate.
- Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
- Does not keep well, so best eaten on the day.
Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. When melted, sprinkle the brown sugar over the butter. When it's finished baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake and displayed upside down—or right side up, depending on your point of view. A cherry in each round adds a whimsical polka-dot sensibility to a cake that truly needs no introduction.
So that’s going to wrap it up with this special food pineapple upside-down cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
