John Myers
Pineapple Upsidedown Cake
The perfect pineapple upsidedown cake recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 150 g Butter
- 150 g Sugar
- 1 medium size Egg
- 1 tsp Baking powder
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Can Pineapple slices
- 1 packet Cherries
- Milk
- Brown sugar
- Butter
- Preheat the oven to 180 degrees top / bottom heat. Grease a 26 cm springform pan well with butter, spread the brown sugar over it so that everything is covered. Sort about 8 slices of pineapple and decorate with cherries.
- For the dough, beat the butter and sugar until frothy and add the egg. Sieve the flour, salt, vanilla sugar and baking powder and add to the butter / sugar mixture. Likewise, some milk and some of the pineapple juice that has been caught are added to the dough until the mixture is creamy but not too liquid. Now the mixture comes over the pineapple slices and is smoothed out. Bake on the middle rack in the preheated oven for about 50 minutes. Take the chopstick sample and then let it cool down for 5 minutes and then immediately turn it out onto a serving plate. Good Appetite.
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