Upside-Down Pineapple Cake

Place pineapple rings at the bottom of the pan, add candied cherries in between, pour the batter over, and bake in a preheated oven. Can it get any quicker or simpler?

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 130 g Butter, unsalted

  • 30 g Sugar, brown

  • 2 spoons Jam, apricot

  • 1 can Pineapple, compote

  • 150 g Candied fruit

  • 100 g Sugar, white

  • 3 pieces Egg, fresh

  • 100 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 2 spoons Milk, whole milk

Steps

  1. Preheat the oven to 180°C. Line the cake pan with baking paper. In a bowl, whisk together 30 g of softened butter, brown sugar, and marmalade, then spread this mixture over the bottom and sides of the cake pan. Drain the pineapple rings well (save the juice for another dish) and arrange them on the bottom of the pan. Place candied cherries in the gaps between the rings.

  2. In a bowl, using an electric mixer, cream the remaining butter and white sugar until fluffy. While continuously mixing, gradually add the eggs and flour alternately (one egg, one tablespoon of flour, etc.). Add the remaining flour, baking powder, and milk to the mixture and mix well until you get a smooth batter without lumps.

  3. Pour the batter into the pan and smooth it out with the back of a spoon. Bake in the preheated oven for 45 minutes, until the cake turns golden brown.

  4. Remove the cake from the oven and let it rest in the pan for 10 minutes to cool. Invert a large serving plate and place it on top of the pan. Carefully flip the pan over, being cautious not to burn yourself, as the topping on the cake is still hot. Slice the cake and serve.

Nutrition Information (Per 100g)

  • Calories: 195.69 kcal
  • Fat: 7.75 g
    • Saturated Fat: 4.5 g
  • Carbohydrates: 28.94 g
    • Sugars: 23 g
  • Protein: 2.25 g
  • Fiber: 0.19 g