Pineapple Upside-Down Cake
This pineapple upside-down cake is very colorful with the pineapple and maraschino cherries that bring a vibrant look to this dessert. The syrup, which is mixed with the almonds on top of the cake, gives a distinctive taste to this dessert. The inside of the cake is a soft white batter. This recipe stands out by its homemade batter that is filled with coconut and almonds. Also, each bite is different in terms of texture: sometimes you taste the crunch of the almond and sometimes you taste a piece of fruit.I think this is the best pineapple upside-down cake you will be able to eat, that’s for sure.
Ingredients
- ½ cup butter
- 1 can (540 ml) sliced pineapple
- 8 to 10 maraschino cherries
- ½ cup sliced almonds
- ½ cup shredded coconut
- ½ cup brown sugar
- ¾ cup milk + 3 tablespoons milk
- ¼ tsp ground ginger
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tbsp baking powder
- a pinch of salt
Instructions
- Preheat the oven to 350°F.
- In a 10-inch cake pan, place three tablespoons of butter and put the pan in the oven to melt the butter.
- Remove the pan from the oven and place the pineapple slices on the melted butter. Add a cherry in the middle of each pineapple slice and sprinkle with almonds.
- In a bowl, mix the coconut, the brown sugar and three tablespoons of milk as well as the ginger.
- Then, spread this mixture over the fruit in the pan.
- In another bowl, with a mixer, cream the rest of the butter and gradually add the sugar.
- Gradually incorporate the eggs one at a time as well as the milk until you get a smooth mixture.
- Incorporate the flour, baking powder and salt while mixing well.
- Pour the batter into the pan and bake approximately 50 minutes. A toothpick in the center should come out clean.
- Remove the cake from the oven and let the cake cool for 10 minutes before unmolding it.
- Then, flip the cake while it is still warm onto a serving plate.