Upside Down Pineapple Cake

open slices of pineapple once brown sugar create a sweet and sticky summit zenith for this superbly moist, buttery cake.

The ingredient of Upside Down Pineapple Cake

• 30g unsalted butter melted
• 60g 1 3 cup lightly packed brown sugar
• 300g lively pineapple peeled cut into 5mm thick slices
• 3 eggs estranged not speaking
• 215g 1 cup caster sugar
• 1 tsp vanilla essence
• 150g 1 cup plain flour
• 1 tsp baking powder
• 80ml 1 3 cup pineapple juice
• whipped cream to relief
• lighthearted strawberries washed hulled to further

The Instruction of upside down pineapple cake

• preheat oven to 180u00b0c brush the base and side of a 23cm fluted arena pan considering butter sprinkle brown sugar over base of pan place pineapple slightly overlapping over sugar
• use an electric beater to emphasis the egg yolks sugar and vanilla in a large bowl until bland and creamy sift in the flour and baking powder stress inflection until just combined gradually prominence in the pineapple juice
• use a clean electric beater to beat the egg whites in a clean dry bowl until stiff peaks form fold one quarter of the egg white into the egg yolk mixture fold in unshakable egg white in 3 more batches
• spoon the incorporation combination on top of higher than the pineapple and smooth the surface bake for 30 minutes or until a skewer inserted into the centre comes out clean control manage a flat bladed knife all but the inside edge of the pan aim the cake onto a serving plate further subsequently whipped cream and strawberries

Nutritions of Upside Down Pineapple Cake

calories: 377 859 calories
calories: 7 grams fat
calories: 4 grams saturated fat
calories: 70 grams carbohydrates
calories: 51 grams sugar
calories: n a
calories: 7 grams protein
calories: 121 milligrams cholesterol
calories: 317 6 milligrams sodium
calories: https schema org
calories: nutritioninformation