Pineapple Upside Down Cake
Line the bottom of the cake place w/ a pc.of parchment. Add 2 tbsp melted butter & 1 cup maple syrup. Thickened maple syrup to the dish. Stir to mix
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Set aside. Arrange the 10 pineapple rings & Maraschino Cherries (about 20).
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Set aside. Make the cake: Preheat oven to 350 degrees F (170 degrees C)
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Mix 1 1/2 cups cake flour (180g) + 1 tsp baking powder + 1/4 tsp baking soda + 1/4 tsp sea salt. Beat 3/4 cup sugar & 1/2 cup buttermilk until fluffy.
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Beat 3/4 cup sugar & 1/2 cup buttermilk until fluffy.
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Add 2 eggs one at a time. Mix well after each egg.
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1 tsp vanilla
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1 tsp lemon extract
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Alternate flour w/ the buttermilk. Add the 1/3 at a time & mix in by hand after each addition. Begin & end w/ the flour.
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Spoon the batter on top of the prepared pineapple & cherries in the pie dish. Spread to evenly fill the pan.
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Bake for 30 min. Cover w/ a pc.of foil & bake another 15min. Total baking time is 45 minutes.
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Remove from oven & let cool for 15 min.before inverting on a serving place.
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Flip the cake over onto the platter. Remove the cake pan carefully. The cake is still very hot. The cake is best when served fresh & warm.
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