Recipe: Pineapple Upside Down Cake
Jun. 30th, 2011 11:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xfirefly9x20g butter, melted
2 tablespoons soft brown sugar
440g can pineapple slices in natural juice
90g butter
1/2 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup self-raising flour
1. Preheat oven to 180 degrees celcius. Grease a 20 cm ring tin. pour the melted butter into the tin and tip to coat the base evenly. Sprinkle the brown sugar over the butter. Drain the pineapple, reserving 1/3 cup of the juice. Cut the pineapple pieces into halves and arrange over the brown sugar.
2. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating well after each addition. Beat in the vanilla essence.
3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the flour alternately with the reserved pineapple juice.
4. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for 10 minutes, then cool on a wire rack.
2 tablespoons soft brown sugar
440g can pineapple slices in natural juice
90g butter
1/2 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup self-raising flour
1. Preheat oven to 180 degrees celcius. Grease a 20 cm ring tin. pour the melted butter into the tin and tip to coat the base evenly. Sprinkle the brown sugar over the butter. Drain the pineapple, reserving 1/3 cup of the juice. Cut the pineapple pieces into halves and arrange over the brown sugar.
2. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating well after each addition. Beat in the vanilla essence.
3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the flour alternately with the reserved pineapple juice.
4. Spoon the mixture evenly over the pineapple and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for 10 minutes, then cool on a wire rack.
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no subject
Date: 2011-06-30 01:28 pm (UTC)it always reminds me of this old cartoon:
http://www.youtube.com/watch?v=FuA8K1mQWMc
poor little upside down cake :D
no subject
Date: 2011-06-30 11:07 pm (UTC):P
no subject
Date: 2011-06-30 01:38 pm (UTC)^.^ Otherwise you're not doing it right.
no subject
Date: 2011-06-30 11:07 pm (UTC)no subject
Date: 2011-07-01 12:50 am (UTC)no subject
Date: 2011-07-01 04:46 am (UTC)no subject
Date: 2011-06-30 01:54 pm (UTC)Also, I hope to find butterscotch pieces and make Butterbeer Cupcakes! :o
no subject
Date: 2011-06-30 11:08 pm (UTC)Oooh. That sounds very drool worthy.
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Date: 2011-06-30 01:54 pm (UTC)no subject
Date: 2011-06-30 11:13 pm (UTC)no subject
Date: 2011-06-30 02:16 pm (UTC)no subject
Date: 2011-06-30 11:13 pm (UTC)no subject
Date: 2011-06-30 03:21 pm (UTC)no subject
Date: 2011-06-30 11:36 pm (UTC)no subject
Date: 2011-06-30 03:39 pm (UTC)My grandma always used pineapple rings, and put a maraschino cherry in the middle of each pineapple. Yum.
no subject
Date: 2011-07-01 12:08 am (UTC)Niice.
no subject
Date: 2011-06-30 05:16 pm (UTC)you are awesome!
Thanks!!!
no subject
Date: 2011-07-01 12:21 am (UTC)no subject
Date: 2011-06-30 11:03 pm (UTC)no subject
Date: 2011-07-01 12:22 am (UTC)