carolinagelen
Aug 12
15K
164K
20.4%
UPSIDE DOWN RUM PINEAPPLE SNACKING CAKE - a tasty cake to make this weekend, it’s tender, moist, has such a good crumb and flavor. It’s different than the classic gooey sticky rum cake, you can grab this one on the go.
Ingredients (9 servings)
Topping
25 maraschino cherries or raspberries
1 x 20 oz (566 g) sliced pineapple can
3 tablespoons sugar
Batter
5 tablespoons (75 g) butter
1/2 cup (125 g) neutral oil, like grape seed, sunflower oil
1/4 cup (50 g) light brown sugar, can be subbed with regular white sugar
1/4 cup (50 g) white sugar
1/2 cup (125 g) full-fat Greek yogurt
1/2 teaspoon salt
2 teaspoons lemon juice
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1 3/4 cup all-purpose flour
1 teaspoon baking powder
Syrup
1/4 cup gold/dark rum, or water
1/4 cup sugar
1/2 teaspoon vanilla extract
Instructions
1. Heat the oven at 375°F or 190°C.
2. Line a 9-inch or 23-cm square pan with parchment paper. Sprinkle 3 tbs of sugar and arrange the pineapple and cherries in the pan.
3. Place the pan with fruits in the oven for 15 minutes. Remove from the oven and set aside. Turn the oven temperature to 350°F or 175°C.
4. Add the butter to a saucepan on medium heat. Stir the butter as it melts. Lower the heat if needed. Stir until the butter gets golden brown and has brown caramelized bits floating around. Remove from heat.
5. Add the butter, oil, sugars, yogurt, vanilla, salt, lemon juice and baking soda to a mixing bowl. Whisk until smooth.
6. Add the eggs. Mix until combined. Add the flour and baking powder. Mix until there are no more dry flour spots.
7. Pour the batter in the pan. Bake for 23 to 28 minutes, or until the cake looks golden brown on top. Take the pan out the oven, and carefully flip the cake onto a heatproof plate.
8. Add syrup ingredients to a pan. Mix until the sugar has dissolved. Careful if you’re working on an open flame, the vapor will catch on fire!!! Pour the syrup over the cake.
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carolinagelen
Aug 12
15K
164K
20.4%
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