One of my favorite and go to cakes to make is the pineapple upside-down Cake. The smell when baking the cake, how it looks when you get it out of the pan and the taste of the cake, pineapples, pecan nuts and sugar!!!... Delicious!
It's one of those recipe's I have never heard complaints about and only got the question about: Can I get the recipe? Well here it is...
It's one of those recipe's I have never heard complaints about and only got the question about: Can I get the recipe? Well here it is...
Ingredients
- 1 can of pineapple rings (min. 9 rings)
- 170 grams unsalted butter (soft)
- 1 cup light brown sugar
- 70 gram pecan nuts
- 1 ½ Cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 2 egg-yolks
- 1 ½ tsp vanilla extract
- 1 ½ cup white sugar
- kitchen paper
Let's Buzz in the Kitchen
1. Drain the pineapple rings from the can.
'You could of course drink the pineapple juice from the can! I always do'
2. Lay some kitchen paper on a plate and put the pineapple rings on the paper. This will drain the rings even more.
After 5 minutes turn the pineapple rings.
3. In a large bowl combine with an electric mixer half of the butter (85 gram) and the white sugar together till it is soft and fluffy.
4. In a seperate bowl combine the flour, bakingpowder and salt together.
5. In another third bowl combine the eggs, egg-yolks and vanilla extract together, till they are well combined.
6. Add the flower mixture alternating with the egg mixture. Mix until well combined.
'Do not put in the mixtures all at one.'
7. Melt the other half of the butter (85 gram) in a little pan and set aside when melted.
8. Crush the pecan nuts, set aside.
'You can crush the nuts in a kitchen machine. If you dont have this put the nuts in a clean kitchen towel and crush it in the towel.'
9. Get your round cake-pan and do the following 4 steps to arrange the cake:
1. Pour in the melted butter in the cake-pan
2. Add the brown sugar on top of the melted butter in the cake-pan.
3. Put the drained pineapple rings on top of the sugar.
4. Sprinkle the crushed pecan nuts on top of the pineapple rings.
5. Pour the cake batter as a final layer in the cake-pan.
10. Put the cake-pan in the pre-heated oven for 45-55 minutes.
'Always keep an close eye on the cake when in the oven. Every oven is different. When the cake is in the oven for about 30-40 minutes look at the cake every 5-10 minutes, to make sure it is not burning. '
11. To see if the cake is ready put a cake tester in the center of the cake. If it comes out clean, with no batter on it the cake is ready.
12. Ready? Get the cake out of the oven and transfer it to a wire rack, let it cool in the cake-pan for 30 minutes.
13. Put a plate on top of the cake pan and turn the pan around so the plate in on the bottom.
'If it looks like the sides of the cake are stuck to the pan, run a knife around the edges.'
14. Let the cake cool down for another 15-30 minutes till the cake is entirely cooled down.
'You have to cool down the cake other wise cutting in to the cake won't be easy. I know the smell will make it hard to wait, but try!'
1. Drain the pineapple rings from the can.
'You could of course drink the pineapple juice from the can! I always do'
2. Lay some kitchen paper on a plate and put the pineapple rings on the paper. This will drain the rings even more.
After 5 minutes turn the pineapple rings.
3. In a large bowl combine with an electric mixer half of the butter (85 gram) and the white sugar together till it is soft and fluffy.
4. In a seperate bowl combine the flour, bakingpowder and salt together.
5. In another third bowl combine the eggs, egg-yolks and vanilla extract together, till they are well combined.
6. Add the flower mixture alternating with the egg mixture. Mix until well combined.
'Do not put in the mixtures all at one.'
7. Melt the other half of the butter (85 gram) in a little pan and set aside when melted.
8. Crush the pecan nuts, set aside.
'You can crush the nuts in a kitchen machine. If you dont have this put the nuts in a clean kitchen towel and crush it in the towel.'
9. Get your round cake-pan and do the following 4 steps to arrange the cake:
1. Pour in the melted butter in the cake-pan
2. Add the brown sugar on top of the melted butter in the cake-pan.
3. Put the drained pineapple rings on top of the sugar.
4. Sprinkle the crushed pecan nuts on top of the pineapple rings.
5. Pour the cake batter as a final layer in the cake-pan.
10. Put the cake-pan in the pre-heated oven for 45-55 minutes.
'Always keep an close eye on the cake when in the oven. Every oven is different. When the cake is in the oven for about 30-40 minutes look at the cake every 5-10 minutes, to make sure it is not burning. '
11. To see if the cake is ready put a cake tester in the center of the cake. If it comes out clean, with no batter on it the cake is ready.
12. Ready? Get the cake out of the oven and transfer it to a wire rack, let it cool in the cake-pan for 30 minutes.
13. Put a plate on top of the cake pan and turn the pan around so the plate in on the bottom.
'If it looks like the sides of the cake are stuck to the pan, run a knife around the edges.'
14. Let the cake cool down for another 15-30 minutes till the cake is entirely cooled down.
'You have to cool down the cake other wise cutting in to the cake won't be easy. I know the smell will make it hard to wait, but try!'
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