Cinnamon pineapple upside-down cake
Cinnamon pineapple upside-down cake is a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 484 calories, 6g of protein, and 22g of fat per serving. For 92 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires unsalted butter, brown sugar, ground cinnamon, and vanilla bean paste. 8 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, you might also like recipes such as Pineapple Upside-Down Cake, Pineapple Upside Down Cake, and Pineapple Upside Down Cake.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 65 minutes
Ingredients:
200g unsalted butter, softened
125g soft brown sugar
1 tsp ground cinnamon
1½ tsp vanilla bean paste
1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
140g golden caster sugar
2 large eggs, plus 1 egg white, beaten
1½ tsp baking powder
200g plain flour
75ml whole milk
Equipment:
oven
cake form
mixing bowl
whisk
frying pan
aluminum foil
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you cant see much of the base. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth. Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crme frache, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt.
3. Remove and stir in the brown sugar, cinnamon and tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you cant see much of the base.
4. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy.
5. Add the eggs and egg white, one at a time, and the remaining vanilla.
6. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
7. Spoon the batter into the pan over the pineapple.
8. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crme frache, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.
Nutrition Information:
covered percent of daily need
