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PineappleUpside-Down
by mihoinseattle
The classic cake, Pineapple Upside-Down Cake with less sugar.
コツ、ポイント
1 c. = 240 ml / Tbsp. = 大さじ / tsp. = 小さじ
材料
(9" (23 cm) pan)
can of pineapple chunks, no sugar added
1 can (20 oz. 567g)
flour
1 1/2 c.
baking powder
1 1/2 tsp.
salt
1 pinch
*butter
2 Tbsp.
*white sugar
1/2 c.
butter
1/2 c.
brown sugar
1/4 c.
eggs
2
このレシピの生い立ち
I didn't want to discard the juice from the can.
1.
Separate the pineapple can into pineapple chunks and pineapple juice. (14 oz. (397g) pineapple and about 200 ml juice.)
2.
Mix dry ingredients in a bowl and set aside.
3.
Melt the 2 Tbsp. butter* in a medium pan over medium heat.
4.
Add 1/2 c. of the sugar* and heat, stirring occasionally, until the sugar melts and turns light brown, about 5 min.
5.
Add the pineapple chunks. Cook until pineapple release its juice and the sugar is a medium caramel color, about 5 min.
6.
Put pineapple into the 9" cake pan and arrange the chunks decoratively. Set aside. Preheat oven to 350F (180C).
7.
Using a hand mixer, cream butter in a large bowl. Add brown sugar and beat until mixture is fluffy. Add eggs one by one.
8.
Add dry ingredients in 3 additions alternately with the pineapple juice in 2 additions. Beat until just combined.
9.
Pour the butter onto the pineapple and spread it evenly to the edge of the pan. Bake until top is browned, about 40 min.
10.
Let cook on a wire rack for about 10 min.
11.
Run a table knife or a toothpick around the edge of the pan. Place a plate upside down on the pan.
12.
Wearing oven mitts, invert the plate and pan together. Lift off the pan and turn over. Serve at room temperature.
https://cookpad.com/recipe/337523
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