2021-04-27

Pineapple Upside Down Cake

Ingredients

  • 1/4 + 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 pineapple, peeled and cut into 1/2-inch thick wedges
  • 1 cup white sugar
  • 2 teaspoons lemon zest
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup plain greek yogurt

Method

  1. Preheat the oven to 350°F.
  2. Spread 1/4 cup butter evenly over the bottom of a 9-inch round cake pan.
  3. Evenly coat the butter in the pan with brown sugar and cinnamon.
  4. Arrange the pineapple in an even layer over top of the brown sugar in the pan.
  5. In a stand mixer with paddle attachment, beat together 1/2 cup butter, white sugar, and lemon zest until fluffy.
  6. Add the yolks and vanilla to the batter in the mixer and beat until smooth.
  7. Add the baking powder and salt and continue beating.
  8. Reduce speed and slowly mix in the flour a bit at a time until just incorporated.
  9. Mix in the yogurt and egg whites and stir until just combined.
  10. Gently spoon the batter into an even layer in the pan on top of the pineapple.
  11. Bake until a toothpick inserted in the centre of the cake comes out clean (about 45 minutes).
  12. Remove cake from oven and cool in pan for about 5 minutes.
  13. Run a knife around the edge of the cake to separate it from the pan.
  14. Invert pan on to a serving plate so that the cake drops out and cools, transfer any stuck on pineapple or buttery goo on to the cooling cake.
  15. Serve warm.

            Source

            Labels: