Pineapple upsidedown cake рецепт

Pineapple Upside Down Cake Recipe

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• Yield : 1 — 9″ cake
• Servings : 9
• Prep Time : 20m
• Cook Time : 40m
• Ready In : 60m

Nutritional Info

This information is per serving.

Calories from Fat

Pineapple upside down cake is always a hit.

It looks pretty and everyone knows they are in for a taste treat.

This recipe for pineapple upsidedown cake is quick and easy to make by hand.

Pineapple Upside Down Cake Recipe

Ingredients

• 1 — 8 1/2 ounce can sliced pineapple
• 3 tablespoons butter
• 1/2 cup brown sugar
• 4 maraschino cherries (halved)
• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whipped cream (optional, for serving)

Method

Step 1

Melt butter in a 9″ square pan. Stir in brown sugar and mix well in the pan. Arrange pineapple slices in the bottom of the pan. Place 1/2 a cherry in the middle of each pineapple ring.

Step 2

Drain the pineapple, reserving syrup. Add water to remaining syrup to make 1/2 cup.

Step 3

Cream together shortening and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup reserved pineapple syrup. Beat until all is well mixed.

Step 4

Preheat oven to 350ºF.

Step 5

Bake for 40 to 45 minutes. Cool for 5 minutes in the pan then invert the cake on to a plate. Great served warm with a dollop of whipped cream.

• For best results when making a cake, make sure your ingredients are at room temperature, especially things like milk, butter and eggs.

There are just a few tricks to making a light and fluffy cake.

Cake recipes usually ask that you “cream together” the sugar and butter. This just means mixing it well with a spoon or fork (I use the back of the fork to really grind the ingredients together).

The secret to a light cake recipe is to cream the sugar and butter together really well, until it is very well mixed and light and fluffy. The mixing adds air to the batter and will ensure a light texture to the cake.

Make this pineapple cake any day of the week for a sweet treat everyone will love.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment and your favorite recipes below.

Источник

Pineapple Upside Down Cake

Introduction

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with — I imagine — cornflour. That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple.

Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy.

For US cup measures, use the toggle at the top of the ingredients list.

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with — I imagine — cornflour. That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple.

Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy.

For US cup measures, use the toggle at the top of the ingredients list.

Источник

Pineapple upside-down cake

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Freezable

Nutrition: per serving

Highlight	Nutrient	Unit
kcal	407
fat	23 g
saturates	14 g
carbs	49 g
sugars	36 g
fibre	1 g
protein	5 g
low in	salt	0.87 g

Ingredients

For the topping

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapple rings in syrup, drained and syrup reserved
• 7 glacé cherries

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method

Heat oven to 180C/160C fan/gas 4.

For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.

Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.

Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Источник

Pineapple Upside Down Cake

The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

The single most requested cake at our family and friend gatherings is my father’s homemade pineapple upside down cake.

It is hands down the best pineapple upside down cake recipe I know! Dad will look for almost any excuse to make it, and we never get tired of it.

Pineapple Upside Down Cake From Scratch

This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor.

The caramel pineapple topping is so good, you’ll want to pick every crumb.

The Best Pan to Use

You’ll need a high-sided 10-inch cake pan for this recipe, like this one.

If you don’t have a high-sided 10-inch cake pan, you might try making this in a springform pan. If you do, line the inside with foil so the caramel doesn’t leak, and bake on a rimmed baking sheet just in case it does.

How to Make the Caramel Topping

There are a couple of ways to make the caramel topping for this cake. The easiest way is to just melt brown sugar and butter together. This is the default method for the recipe.

My father prefers using white sugar (with a little corn syrup) instead of brown sugar to make the caramel base. He caramelizes the white sugar and corn syrup first, before adding butter. (Instructions are in the Recipe Note below if you’d like to try his method). He prefers white sugar to brown sugar because brown sugar has flavors of molasses that he doesn’t want in the cake. A small amount of corn syrup helps keep the sugar from crystallizing.

His approach uses twice as much sugar, but creates a deeply flavorful, rich topping for the cake. Both toppings work, feel free to use either one!

How to Store Pineapple Upside Down Cake

This cake is delicious served the day it’s made, and is so rich and moist it will still taste wonderful for several days. Just cover it with plastic wrap and store it at room temperature or in the fridge.

The cake freezes well. To freeze, just wrap the cake tightly with plastic wrap and then with aluminum foil. Unwrap the cake before defrosting it in the fridge or at room temp.

Interested in learning more about Pineapple Upside Down Cake? Check out the history of Pineapple Upside Down Cake from my friend Tori Avey.

Источник

Pineapple upside down cake (» ананасовые вверхтормашки»)

11 февраля 2008, 02:34

Ингредиенты

• ананасы в соку 1 баночка (425г),
• 400 гр. творога,
• 150 мл. сливок,
• 250 гр. песочного печенья,
• 100 гр. сливочного масла,

• сахар
• желатин (20 гр. +20 г),
• сок ½ лимона .
• молотые орехи, краситель по желанию

Пошаговый рецепт приготовления

1-ый слой.: Положить ананасы на дно формы, и залить желатином, приготовленным из смеси воды и ананасового сока. Поставить в холод до полного застывания.

2-ой слой.: Творог растереть с сахаром, сливками, молотыми орехами и соком лимона.

В растертый творог добавить желатин ( для лучшего застывания).Когда 1ый слой готов, аккуратно выкладываем творожную массу, разравниваем и ставим обратно в холодильник.

3-й слой: Растопить сливочное масло в микровалновке или на огне ( до кипения НЕ доводить), перемешать с размельченым печеньем до однородной массы. Я дровлю печенье в комваине.

Приготовленную массу выкладываем поверх 2ого слоя и убираем оратно в холодильник.

Застывший торт аккуратно перевернуть на блюдо для сервировки и урасить по желанию. Подавать можно со сливками или мороженным.

Пошаговые фото рецепта

Дополнительная информация

Сам процесс приготовления занимает приблезительно 2-3 часа, но большая часть времени уходит на охлаждение. Данный торт хорошо подходит и для заморозки. Если Вы решили приготовить для заморозки, я советую размораживать в холодильнике 12- 24 часа. Для тех, кто не очень дружит с желатином: Насчет желатина можно не беспокоиться, если в магазине найти уже готовый. В некоротых супермаркетах можно найти полу-фабрикат желе, который надо только развести в горячей воде и желе готово для охлаждения. Данный продукт может тоже использоваться в этом рецепте.

Источник