Best Recipe Pineapple Upside Down Cake Delicious and Healthy

Home cuisine ultimate Pineapple Upside Down Cake easy, yummy, practical.

13 ingredients, 9 steps, cooking Pineapple Upside Down Cake

Hi mother, now you get make recipe Pineapple Upside Down Cake with 13 ingredients and 9 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Pineapple Upside Down Cake.

Ingredients for Pineapple Upside Down Cake

1. Prepare 55 Grams : Butter , unsalted.
2. It’s 100 Grams : Brown Sugar Light.
3. You need quartered , 1 : Pineapple peeled , cored , and sliced.
4. It’s 6 : Maraschino cherries.
5. It’s 195 Grams : All Purpose Flour.
6. Prepare 2 Teaspoons : Baking Powder.
7. Prepare 1/4 Teaspoon : Salt.
8. It’s 113 Grams : Butter , unsalted.
9. You need 200 Grams : White Sugar Granulated.
10. It’s 1 Teaspoon : Vanilla Extract.
11. Prepare 2 : Eggs , Separated.
12. It’s 1/2 Cup : Milk.
13. You need Optional 1/4 Teaspoon : Cream of Tartare -.

If all raw materials Pineapple Upside Down Cake it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Pineapple Upside Down Cake

1. Preheat oven to 180 Cand place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.
   
2. Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue without stirring untile bubbles appear around the edges and sugar starts to caramelise
   
3. Pour onto the prepared pan.Evenly arrange the fresh prineapple pieces on top of the sugar mixture, Garnish wiht cherries if required.
   
4. Sift the flour, baking powder and salt in a large bowl
   
5. Beat the butter and sugar until light and fluffy. Add the vanila extract Add the egg yolks, one at a time, beating well after each addition.
   
6. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the batter.
   
7. In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. Now gently fold the beaten egg whites into the cake batter in two additions.
   
8. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 35-40 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean)
   
9. Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
   
10. Finish and Enjoy.

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