PineappleUpside-Down
The classic cake, Pineapple Upside-Down Cake with less sugar.
このレシピの生い立ち
I didn't want to discard the juice from the can.
PineappleUpside-Down
The classic cake, Pineapple Upside-Down Cake with less sugar.
このレシピの生い立ち
I didn't want to discard the juice from the can.
アプリでひらく作り方
- 1
Separate the pineapple can into pineapple chunks and pineapple juice. (14 oz. (397g) pineapple and about 200 ml juice.)
- 2
Mix dry ingredients in a bowl and set aside.
- 3
Melt the 2 Tbsp. butter* in a medium pan over medium heat.
- 4
Add 1/2 c. of the sugar* and heat, stirring occasionally, until the sugar melts and turns light brown, about 5 min.
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- 5
Add the pineapple chunks. Cook until pineapple release its juice and the sugar is a medium caramel color, about 5 min.
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- 6
Put pineapple into the 9" cake pan and arrange the chunks decoratively. Set aside. Preheat oven to 350F (180C).
- 7
Using a hand mixer, cream butter in a large bowl. Add brown sugar and beat until mixture is fluffy. Add eggs one by one.
- 8
Add dry ingredients in 3 additions alternately with the pineapple juice in 2 additions. Beat until just combined.
- 9
Pour the butter onto the pineapple and spread it evenly to the edge of the pan. Bake until top is browned, about 40 min.
- 10
Let cook on a wire rack for about 10 min.
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- 11
Run a table knife or a toothpick around the edge of the pan. Place a plate upside down on the pan.
- 12
Wearing oven mitts, invert the plate and pan together. Lift off the pan and turn over. Serve at room temperature.
コツ・ポイント
1 c. = 240 ml / Tbsp. = 大さじ / tsp. = 小さじ
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