poniedziałek, 5 marca 2012

Pineapple upside-down cake

I really like the idea to bake a cake with fresh pineapple and some sweet toffi. I imagined the butter taste of icing broke with sourness of the fruit. I wasn’t disappointed! This cake has that something – it’s delicious, moist and it’s easy to make. And the crazy yellow colour cheers you up immediately!

I also made the apple version – also tasty, but the one with pineapple is more beautiful!

1 fresh pineapple
glaze ( I think you can use half of ingredients, because half of it anyway stays on a pan)
8 tbsp butter
1 ½ tbsp honey
½ tbsp rum
1 cup dark sugar
pinch salt
1 1/3 cups wheat flour
2 tbsp baking powder
7 tbsp butter
½ cup sugar +2 tbsp
2 eggs
1 tbsp + 1 teaspoon milk
few drops vanilla essence

Peel and cut the pineapple into 4 pieces, cut off the core and slice (slices should be about 0,5inch/ 1 cm thick). Melt the butter in a pan, add all the glaze ingredients. When slightly cooled add slices of pineapple.

In a lined round cake pan (9 inch/ 24 cm) place pineapple slices in rounds, so the bottom of the pan will be covered with pineapple.

Beat butter with sugar until fluffy, add one egg at the time. Pour in milk and essence. Mix with sieved flour and baking powder. Spoon the batter evenly in the cake pan. Bake for about 40 min. (until golden brown) at 350F/ 175 oC.

Leave in a cake pan until cooled. Serve upside-down (pineapple on top). Can be eaten with vanilla ice-cream J

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