I
bought a lovely pineapple at the store yesterday. I wanted to make an upside
down pineapple cake but forgot to buy buttermilk. DUH!
I
decided to sub in pineapple for the raspberries from this amazing RaspberryBuckle.
It
turned out perfectly. The cake is soft and sweet and the pineapple adds a
little tartness. It is a nice and light, a perfect dessert or snack or
breakfast!!
What
you need,
½
cup butter, softened
1
cup granulated sugar
3
large eggs
1
cup all-purpose flour
½
tsp. baking powder
2
cups slices fresh pineapple
1
tbsp. raw or demera sugar
Preheat
the oven to 350 degrees. Spray a baking dish with non-stick spray and set aside.
In
a large bowl combine the butter and sugar until light and fluffy. Add in 1 egg
at a time and combine each one well before adding the next.
Stir
in the flour and baking powder until just combined.
Pour
the batter into the prepared baking dish and even off the top with a spatula.
Lay
the sliced pineapple on the top in a single layer.
Sprinkle
the raw sugar on top.
Bake
for 45-50 minutes until golden brown and a cake tester comes out clean.
Let
it cool and serve alone or with a dollop of whipped cream or ice cream.
This
is such an easy dessert to whip up, perfect for a last minute dinner party or
just a boring old Sunday!
Jen
Recipe
adapted from Martha Stewart Every Day Food
Yummers! You are much more ambitious then I, the one I bought today just got cut up into a container to eat! Lol!
ReplyDeleteJust made this. Living in Mexico we have pineapples for ten pesos apiece (50¢ US). Easy to make!!! I used a non stick baking pan with buttered parchment. Delicious!
ReplyDelete