practical, how cooking recipe Pineapple Upside Down Cake with 11 ingredients and 5 stages of easy cooking, which is tasty delicious.
Without fail cooking ultimate Pineapple Upside Down Cake easy, delicious, practical.
Good Afternoon mother, at this time you can make recipe Pineapple Upside Down Cake with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Pineapple Upside Down Cake.
Ingredients for Pineapple Upside Down Cake
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Prepare 4 : eggs.
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Prepare 1/2 cup : butter.
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Needed 1 cup : packed light brown sugar.
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Needed 1 (20 ounce) : can sliced pineapple.
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Needed 10 : maraschino cherries, halved.
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Needed 1 cup : sifted cake flour.
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Needed 1 teaspoon : baking powder.
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Needed 1/4 teaspoon : salt.
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Prepare 1 cup : white sugar.
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Needed 1 tablespoon : butter, melted.
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Prepare 1 teaspoon : almond extract.
If all main ingredients Pineapple Upside Down Cake it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Process Cooking Pineapple Upside Down Cake
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Preheat oven to 325 degrees F (165 degrees C)..
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In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside..
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Sift together flour, baking powder, and salt..
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Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate.
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Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate..
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