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