Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Martha Stewart’s recipe for pineapple upside-down cake is extra special because it’s actually baked in individual ramekins that are each the perfect size for a single serving. A freshly-cut pineapple round is sandwiched in between a super light, fluffy cake and a delicious sugary base. When they come out of the oven, simply flip the ramekins upside down to reveal the most beautiful golden cakes, and then drizzle with a dazzling caramel-rum sauce.
Get the recipe here:
#MarthaStewart #Pineapple #Cake #Recipe #Dessert #Baking
0:00 Introduction
0:11 Melt Brown Sugar and Butter
1:01 Slice and Cut the Pineapple
2:12 Prepare the Base
2:41 Make the Cake Batter
3:56 Finish Assembling and Bake
4:42 Make Caramel-Rum Sauce
6:23 Finished Pineapple Upside-Down Cakes
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Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Pineapple and Macadamia Nut Bread
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I show you how to make the most delicious bread I may have ever made. Pineapple, coconut and macadamia nuts? How could you go wrong?!
People allergic to nuts: Do not add the nuts. People who do not like coconut: Leave it out. People who don't like pineapple: Leave it out (and why did you click on this if you don't like pineapple!!). Needless to say, in almost any dish with nuts--they can be left out if you have allergies.
I made four different breads to take away. I did get to taste each one. This one, I think, may have been my favorite. Mother (who is doing well, thanks) liked this one as well. Scott bit into this and made yummy noises the whole way through. Needless to say, some time today, I am making us a loaf for ourselves and one for a friend who came and did us a huge favor on Wednesday.
I found this recipe here:
3 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
3/4 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons melted butter
1 cup grated coconut, or use flaked
3/4 cup chopped macadamia nuts, divided
Cinnamon sugar, for topping
Preparation:
Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.
In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture.
Spoon the batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean when inserted in the center.
Cool in the pan. Remove and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.
Pineapple Walnut Cake
Simple and tasty walnut pineapple cake!
SUPER EASY Vintage Pineapple Walnut Cake with Cream Cheese Icing - No Electric Mixer Required!
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I'm so happy to share this vintage family recipe with you: Auntie Praxy's special Pineapple Walnut Cake. You will be amazed by it's flavor explosion together with the silky smooth Cream Cheese Icing.
This is how to make Pineapple Walnut Cake:
Vintage Pineapple Walnut Cake
Ingredients:
300 g All-Purpose Flour, 2 cups
2 tsp Baking Soda
2 Eggs, room temperature
235 g Sugar, 1 cup
1 tsp Vanilla Extract
1 can (250 g) crushed Pineapple, undrained/ 3/4 cup
150 g chopped Walnuts, 1 cup + about 2-3 Tbsp for garnishing
Icing:
250 g Cream Cheese/ 8.6 oz
125 g Butter, softened/ 1/2 cup
1 tsp Vanilla Extract
100 g Confectioner's Sugar, 1 cup
Directions:
1. Preheat oven to 175°C/347°F. Grease a baking pan (30 cm x 20 cm) with parchment paper.
2. In a large mixing bowl, add flour, baking soda , eggs, sugar, vanilla extract, pineapple + juice and chopped walnuts. (Do not use an electric mixer.) Mix until completely combined by using a wooden spoon.
3. Pour mixture into prepared baking pan and bake for 32-35 minutes or until a toothpick inserted in the center comes out clean.
4. While the cake is still baking make the icing:
In a large mixing bowl, add cream cheese, butter and vanilla extract. Beat until well combined.
Add confectioner's sugar and continue beating until everything is well incorporated.
Spread icing on cake while it's still warm. Sprinkle remaining chopped walnuts on top. Let cool completely before serving.
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Pineapple Pound Cake | How To Make Soft and Spongy Pineapple Pound Cake
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Pineapple Nut Cake | Classic Southern Recipe | Faye Thompson | @southerncooking
Classic Southern Pineapple Nut Cake
by Faye Thompson
Ingredients
2 eggs
2 C sugar
2 C self-rising flour
1 tsp soda
1/4 C Crisco
1 (20 oz) can crushed pineapple drained
Directions
Mix eggs and sugar. Add flour, soda, Crisco, and pineapple. Pour in a greased floured 9x13 baking pan. Bake at 350°F for 45 minutes.
Icing
Ingredients
1 C sugar
1 small can of Carnation milk
1 stick butter
1/2 C coconut
1 C chopped pecans
Directions
Boil until candy reaches 200°F, stirring constantly. This needs to be a little less than a softball. Mix 1 cup chopped nuts and 1/2 cup coconut. Ice cake while hot.
Chapters
0:00 Intro
0:10 Welcome Message
0:23 Ingredients and Directions
5:44 Presentation
5:53 Photos
6:09 Outro