Pineapple Upside Down Cake: A Classic
Pineapple Upside Down Cake: A Classic takes roughly 35 minutes from beginning to end. This side dish has 366 calories, 5g of protein, and 15g of fat per serving. This recipe serves 12. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have pineapple, nuts, cake flour, and a few other ingredients on hand, you can make it. This recipe is liked by 27 foodies and cooks. It is brought to you by Restless Chipotle. With a spoonacular score of 34%, this dish is not so spectacular. Similar recipes include Classic Pineapple Upside-Down Cake, Classic Pear Upside-Down Cake, and Pineapple Upside Down Cake.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder
1/2 cup unsalted butter melted in the pan while the oven is preheating
1 cup cake flour
1 cup light brown cane sugar
1 cup pure cane sugar
1/4 teaspoon cream of tartar
3 eggs, separated
1 cup nuts (pecans are classic, macadamias are great, so are pistachios..use your imagination)
1 tall can pineapple (it used to be 1 lb 4 oz but since they have downsized everything, I am not sure!)- reserve syrup
2 tablespoons rum, optional
1/2 teaspoon salt
1 teaspoon vanilla
Equipment:
frying pan
Cooking instruction summary:
Mix the melted butter and brown sugar and stir until smooth.Spread an even layer over the bottom of the pan.Lay the pineapple slices in a single layer over the bottom.Put a cherry in the center of each.Sprinkle with nuts.Whip egg whites and cream of tartar until stiff but not dry. Set aside.Beat sugar and yolks until thick and lemon yellow.Add in flavoring and rum if using.Sift flour, salt and baking powder together.Blend into butter mixture.Stir in reserved pineapple syrup.Make sure the batter is well blended before adding egg whites.Fold in egg whites carefully but thoroughly.Spoon over the pineapple and bake at 350 for 30 minutesAllow to cool 10 minutes before inverting on large platter.
Step by step:
1. Mix the melted butter and brown sugar and stir until smooth.
2. Spread an even layer over the bottom of the pan.Lay the pineapple slices in a single layer over the bottom.Put a cherry in the center of each.Sprinkle with nuts.Whip egg whites and cream of tartar until stiff but not dry. Set aside.Beat sugar and yolks until thick and lemon yellow.
3. Add in flavoring and rum if using.Sift flour, salt and baking powder together.Blend into butter mixture.Stir in reserved pineapple syrup.Make sure the batter is well blended before adding egg whites.Fold in egg whites carefully but thoroughly.Spoon over the pineapple and bake at 350 for 30 minutes
4. Allow to cool 10 minutes before inverting on large platter.
Nutrition Information:
covered percent of daily need
