Pineapple Upside Down Cake

Pineapple upside-down cake is a moist and buttery cake with a pineapple and cherry topping. For the topping, I used canned pineapple rings and maraschino cherries. This cake tastes better when served warm after coming out from the oven.

 

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Pineapple Upside Down Cake
Pineapple upside-down cake is a moist and buttery cake with a pineapple and cherry topping. For the topping, I used canned pineapple rings and maraschino cherries. This cake tastes better when served warm after coming out from the oven.
Course Cakes and Bakes
Cuisine American
Servings
Servings
Ingredients
For the topping
  • 4 numbers Canned pineapple rings
  • 7 numbers Maraschino cherries
  • 4 tablespoons Sugar
  • 1 tablespoon Water
  • 1 tablespoon Hot water
For cake batter
  • 100 grams Butter softened
  • 110 grams Caster sugar
  • 2 numbers Egg
  • 110 grams Plain flour
  • 2 tablespoon Plain yogurt
  • 1 tablespoon Milk
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Pineapple essence
  • 1/16 teaspoon Salt
Course Cakes and Bakes
Cuisine American
Servings
Servings
Ingredients
For the topping
  • 4 numbers Canned pineapple rings
  • 7 numbers Maraschino cherries
  • 4 tablespoons Sugar
  • 1 tablespoon Water
  • 1 tablespoon Hot water
For cake batter
  • 100 grams Butter softened
  • 110 grams Caster sugar
  • 2 numbers Egg
  • 110 grams Plain flour
  • 2 tablespoon Plain yogurt
  • 1 tablespoon Milk
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Pineapple essence
  • 1/16 teaspoon Salt
Instructions
For the topping
  1. Combine sugar and 1 tablespoon of water in a saucepan. When the sugar melts and becomes lightly golden, add 1 tablespoon of hot water and whisk until smooth.
  2. Immediately pour this mixture into a deep 18 cm round cake pan. Arrange the pineapple rings and halved cherries on top of this, as shown in the picture.
For cake batter
  1. In a small bowl, combine yogurt and milk and keep aside.
  2. Preheat oven at 180°C for 15 minutes. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
  3. Add eggs, one at a time, and beat until well combined. Add vanilla extract and pineapple essence, mix well.
  4. Gently stir in sifted flour and yogurt mixture in two batches. Spread the mixture into the prepared pan.
  5. Bake for 30 - 35 minutes or until a skewer inserted in the center of the cake comes out clean.
  6. Let the cake cool for 15 minutes in the cake tin. Invert the slightly cooled cake onto a serving plate. Serve warm.
  7. NOTE - To prevent the cake from getting soggy, blot any excess liquid from the pineapple rings and cherries.
  8. Pineapple essence is highly recommended as it gives the cake a distinct flavor from a regular butter cake.
  9. Just grease the cake pan with some butter, no need to use parchment paper.
  10. Have all the ingredients at room temperature, especially butter and egg.
  11. Sift together the flour, baking powder, and salt.
  12. I used large eggs with an average weight of 58 grams per egg.
  13. One tablespoon = 15 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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