Pineapple Upside-Down Cake
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1.333333 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt (fine)1 cup
Whole Milk2 tsps
Pure Vanilla Extract3 cup
Granulated Sugar1 cup
Coconut Oil (unrefined)1 large
EggDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar
4
Cook, stirring constantly, until the sugar melts, about 2 minutes
5
Remove from the heat and arrange the pineapple slices in the skillet
6
Fill in the spaces with the crushed pineapple
7
Set aside
8
For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt
9
In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice
10
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes
11
Beat in the egg
12
Add half of the flour mixture and mix on low until just combined
13
Add the milk mixture and stir until just combined
14
Add the rest of the flour and mix until combined, about 1 minute
15
Pour the batter over the pineapple slices in the skillet and spread evenly
16
Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown
17
If it is, cover loosely with aluminum foil
18
Let cool for 15 minutes
19
Cover with a cutting board or large plate and invert the cake
20
Ta daaaaaaa, you are ready to eat!