User:Elsiechi/sandbox

Pineapple Upside-down cake
A Pineapple Upside-down cake is a single layer basic yellow butter cake inverted after baking to reveal a glistening mosaic of caramelized canned pineapple. Main ingredients for cake:
 * 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
 * 1 and 1/2 teaspoons baking powder
 * 1/4 teaspoon salt
 * 1/2 cup (115 grams) unsalted butter, softened to room temperature
 * 1/2 cup (100 grams) granulated sugar
 * 1/4 cup (50 grams) brown sugar
 * 2 large eggs room temperature
 * 1 teaspoon pure vanilla extract
 * 1/4 cup (60 grams) sour cream
 * 1/4 cup (60 ml) whole milk
 * 1/4 cup (60 ml) pineapple juice

variations - Pineapple Upside-down cakes can be made into various shapes: circular, rectangular or heart

calories - 366 calories per slice

servings - 8 - 9 slices

Instructions:

Preheat oven to 350°F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.

To make the topping:


 * 1) 1. In a small mixing bowl, whisk together the melted butter and brown sugar until fully combined.
 * 2) 2. Pour into the prepared cake pan and spread around into one even layer.
 * 3) 3. Arrange the pineapple slices on top, cut any extra slices in half and place along the sides of the pan, then place the maraschino cherries in and around the pineapple slices.
 * 4) 4.Set aside.

To make the cake:


 * 1) In a large mixing bowl, whisk together the flour, baking powder, and salt.
 * 2) Set aside.
 * 3) In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 4-5 minutes).
 * 4) Add the eggs one at a time, mixing until just combined.
 * 5) Mix in the vanilla extract and sour cream until well combined, making sure to stop and scrape down the sides of the bowl as needed.
 * 6) With the mixer on low speed, mix in the dry ingredients in three additions, alternating with the milk and pineapple juice.
 * 7) Pour the batter into the cake pan on top of the pineapple slices and cherries and spread it around into one even layer.
 * 8) Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
 * 9) If needed, tent with aluminum foil for the last 10-15 minutes of baking to prevent excess browning.
 * 10) Remove the cake from the oven and allow to cool for about 10 minutes in the pan, then invert onto a wire rack to finish cooling.

Notes: Store in an airtight container in the refrigerator for up to 3 days.

External link

 * The Art of Culinary Cooking