Pineapple upside-down cake
Instructions
In a bowl, put the butter and sugar well and add blond.
Put in the bottom of a cake Tin (28 cm diameter).
Dry the slices of pineapple and place them attached to bottom of sugar and butter and half have cherries.
You can also do with the pineapple chunks, alternating with cherries.
Heat the oven to 250 degrees.
Put in a bowl the flour, baking powder, salt and cinnamon.
In another, work the butter and granulated sugar and beat until it becomes light.
Add eggs one at a time, continuing to work the dough.
Add the vanilla, then the milk and flour.
Put the mixture over the slices of pineapple and bake in the oven for about 45-50 minutes.
Let the cake cool down (15 minutes) and turn onto a serving dish.
Serve with whipped cream or ice cream.
This upside-down you can do with plums, bananas, dried cherries, pears and apples.
Ingredients and dosing for 8 persons
- 50 g of melted butter
- 2/3 cup of blond sugar
- 1 fresh pineapple cut into fine slices without core
- Fresh cherries without seeds
- For the dough:
- 1 1/2 cup of flour
- 1 1/2 tablespoon of baking powder (royal)
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon powder
- 100 g of soft butter
- 2/3 cup of granulated sugar
- 2 eggs
- 1 teaspoon of liquid vanilla
- 3/4 cup of milk