Sure! Here's a rewritten and polished version of your Pineapple Upside-Down Cake recipe with improved flow, structure, and clarity — ideal for a blog post, printable card, or social media share:
Pineapple Upside-Down Cake
Golden, buttery, and beautifully caramelized — this classic Pineapple Upside-Down Cake is as stunning as it is delicious. With juicy pineapple rings, a brown sugar glaze, and a soft, moist vanilla cake, it's the perfect vintage dessert with tropical flair.
Yields: 1 (9-inch) round cake
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Ingredients
For the Topping:
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¼ cup (60g) unsalted butter
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½ cup (100g) brown sugar
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6–8 pineapple rings (fresh or canned)
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Maraschino cherries (optional, for garnish)
For the Cake Batter:
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1½ cups (190g) all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs
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¼ cup (60ml) pineapple juice (from the can or fresh)
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½ cup (120ml) whole milk
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1 tsp vanilla extract
Instructions
1. Prepare the Topping:
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Preheat oven to 175°C (350°F).
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Grease a 9-inch (23cm) round cake pan.
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Melt ¼ cup butter and pour it into the bottom of the pan.
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Evenly sprinkle brown sugar over the melted butter.
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Arrange pineapple slices on top in a single layer. Optional: place a cherry in the center of each ring.
2. Mix the Cake Batter:
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, cream the softened butter and sugar until light and fluffy.
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Beat in eggs one at a time.
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Add pineapple juice, milk, and vanilla; mix until smooth.
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Gradually add dry ingredients to wet ingredients and mix just until combined (don’t overmix).
3. Bake:
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Carefully pour the batter over the arranged pineapples, smoothing the top with a spatula.
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Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool & Invert:
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Let the cake cool in the pan for 10 minutes.
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Run a knife around the edges to loosen, then carefully invert onto a serving plate.
Serve & Enjoy!
Serve warm for a gooey, comforting dessert — or enjoy at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream!
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