Pineapple – Upside – Down – Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 slices pineapple (canned)
- 2 teaspoons cornstarch
- liter ⅛ pineapple juice
- 80 g butter
- 1 pinch salt
- 2 egg (s)
- 180 g flour
- 3 teaspoons baking powder
- 0.5 ½ lemon (s), grated zest
Print Recipe
Pin Recipe Instructions
- Line the bottom of a springform pan with parchment paper. Grease the edge of the mold.
- Drain the pineapple slices on a sieve and collect the juice.
- Halve the pineapple slices and line the bottom of the springform pan with them.
- Mix the cornstarch with a little pineapple juice. Bring the remaining juice to the boil and bind with the mixed cornstarch. Pour over the pineapple slices in the mold.
- Preheat the oven to 200 degrees.
- For the dough, mix the softened butter with the sugar, lemon zest and salt in a bowl until the mixture is creamy. Gradually, alternately mix the eggs and the flour mixed with baking powder with the butter mixture.
- Spread the batter evenly over the pineapple slices.
- Bake the cake on the middle rack of the oven for 1 hour. Then let the cake cool in the pan for 10 minutes.
- Loosen the edge of the springform pan and turn the cake out onto a cake rack. Carefully remove the bottom of the pan and the baking paper from the cake.
- The pineapple cake tastes best the next day, when it is nice and soft.
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