Pineapple upside down cake recipe

Описание: In this video I share how to make pineapple upside down cake.
I enjoyed this cake and I hope you do too.


Follow me on Instagram 👉   / nenebatubo  

Ingredients

Topping

• 1/4 cup unsalted butter, melted

• 1/2 cup light or dark brown sugar

• pineapple slices 

• maraschino cherries (without stems)

Cake

• 1 and 1/2 cups cake flour 

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 6 Tablespoons unsalted butter, softened to room temperature

• 3/4 cup granulated sugar

• 2 large egg whites, at room temperature

• 1/3 cup sour cream, at room temperature

• 1 teaspoon pure vanilla extract

• 1/3 cup whole milk, at room temperature

Directions

Preheat oven to 350F or 170C

• Prepare topping first: Pour 1/4 cup melted butter into a round cake pan.  Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a paper towel. Then arrange pineapples and cherries as shown in video. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.

• Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

• Using a handheld or stand mixer beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

• Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

• Bake for 45 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook.

• Remove cake from the oven and cool on a wire rack.

Recipe directions culled from Sally's Baking Addiction