The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Pear Upside Down Cake | Go Delicious
This cake is the definition of a soft and moist, not too sweet, but delicious cake. It takes a handful of ingredients and it’s so easy to make! The best part is the moment when you stop your breath to lift the pan up and discover how beautiful the cake you just bake is!
Here is what you need:
For the batter:
1 1/2 cup of flour
2 tsp. baking powder
Pinch of salt
110g. butter (~8tbsp.)
1 cup sugar
2 eggs (separated)
1/2 cup milk
For the topping:
50g. butter (~4 tbsp.)
1/2 cup brown sugar
2-3 pears (any variety will do)
Start by preheating your oven to 180 C. To make the batter, sift the flour, the baking powder and the salt and set aside.
In a clean bowl whisk the egg whites and set aside. In another bowl whisk together the butter and the sugar until pale and creamy, than add the egg yolks one at a time.
Once the egg yolks are well incorporated, add the flour and the milk, bit by bit, alternating between the one and the other, mixing continuously.
Fold gently the egg whites into the batter.
In an oven-safe pan melt the butter and add the brown sugar to caramelize. Once combined, start lining the slices of the pears in a circle until all the surface is covered. Gently transfer the batter on top of the pears trying not to disturb the pear slices.
Bake for 45 minutes, then while it is still warm flip the pan, having the serving dish on top of it, and pull up to discover the cake.
Enjoy!
UPSIDE DOWN PEAR CAKE RECIPE
UPSIDE DOWN PEAR CAKE RECIPE #pearcake #upsidedownpearcake #deepaliohri
INGREDIENTS:
Topping:
4 tablespoons unsalted butter
1/2 cup brown sugar
3 pears
For the Cake batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
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Got leftovers Pears? Make this Easy Pear Cake!
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⭐️ Our pear cake is soft, moist, fruity, and easy to make. You only need 7 simple ingredients to make this pear-packed dessert.
It's perfect as a snack, breakfast, or dessert for a special occasion. Try it, and you won't have pear cake any other way!
⭐️ Ingredients
Wet Ingredients
1 cup milk we use unsweetened soy milk
¾ cup sugar
¼ cup vegetable oil we use canola or sunflower oil
1 tablespoon vanilla extract optional
Dry Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 pound pears
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Pear and Ginger Upside Down Cake
It's oh so moist, gingery, studded with pecan nuts and topped with sweet, caramel pears.
This is almost a cross between a cake and a pudding and is just as happy being served for morning or afternoon tea, or after dinner.
FULL RECIPE:
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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