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Bringing back the retro classic! You’ll love this Pineapple Upside Down Cake with the sticky caramelised edges on the pineapple. The ultra-moist, tender vanilla cake is studded with pineapple pieces and infused with pineapple juice. You can’t help but smile at the sight of this cheerful-looking cake.
Pineapple upside-down cake is so delicious. We have simplified it so much that you can make it in about an hour. If you have fresh pineapple, use it, but we simply use the rings you can buy in the can.
Ingredients
Topping
50gr unsalted butter, melted
200gr packed light or dark brown sugar
340gr pineapple slices
6 raspberries
Cake
350gr plain flour
2 teaspoon baking powder
100gr unsalted butter softened to room temperature
100gr granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
200ml whole milk, at room temperature
50ml of pineapple juice
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