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Mini Pineapple Upside Down Cakes

  • 6servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pineapple Layer:

  2. 1/4 cup butter, diced

  3. 1/3 cup brown sugar

  4. 6 slices of fresh peeled, cored pineapple or 6 canned pineapple rings, drained

  5. Cake:

  6. 1 1/2 cups cake flour

  7. 2 tsp. baking powder

  8. 1/2 tsp. salt

  9. 1/2 cup milk

  10. 1 tsp. vanilla extract

  11. 6 tbsp. butter, room temperature

  12. 3/4 cup sugar

  13. 2 large egg yolks

Instructions Jump to Ingredients ↑

  1. For pineapple layer:

  2. Preheat oven to 350 degrees. Melt butter in a saucepan. Whisk in sugar and cook 1 minute, whisking until smooth. Divide among a 6 cup muffin pan, using about 1 1/2 tbsp. per cup. Place 1 pineapple slice in each cup.

  3. For cake:

  4. Sift together flour and baking powder. Stir in salt. Whisk together milk and vanilla. Beat butter until light anf fluffy. Add yolks 1 at a time, beating well after each addition. Reduce mixer to low and add flour mixture alternately with milk mixture. Mix just until combined. Divide batter between pineapple filled muffin cups and bake until puffed and golden, about 25 to 30 minutes. Cool in pan 15 minutes. Run a knife around edges of cakes and invert onto a platter to umnold. Serve warm or at room temperature.

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