A delicious pineapple cake with a fabulous caramel topping. Easy, pretty, and delightful!
Italian version/Ricetta in italiano HERE/QUI
Pineapple Upside-Down Cake
INGREDIENTS
- 130 g Unsalted butter (softened)
- 250 g Granulated white sugar
- 4 large eggs
- ½ tsp salt
- 1 tsp of vanilla extract
- 1 tsp lemon zest
- 1 tbsp (15 mL) lemon juice
- 250 g All-purpose (plain) flour
- 1 Baking powder
- 140 mL milk
- 9/10 pineapple rings
- 8/9 maraschino cherries
- Walnuts
Caramel Topping
- 170 g Brown sugar
Steps for preparing the cake
Cream the butter and sugar. Beat for 5 minutes
Add eggs one at a time and beat well after each addition. The eggs have to be at room temperature otherwise the mixture will curdle
Add the salt, vanilla, lime zest and lime juice. Mix well
Add the flour,baking powder and milk. Mix until well combined.
Sprinkle with brown sugar pour the it into buttered pan
Place pineapple rings, walnuts and maraschino cherries.
Note: You can use one can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
Pour the batter and bake in a preheated oven at 350°F/177°C for 45 to 50 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean)
Let the cake cool down for 5 minutes and invert the cake onto your serving plate.
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