The Upside Down Cake is a delicious dessert made with caramelized pineapple and a dense cake batter. Originating from the United States, this preparation has won the taste of people around the world. The most characteristic part of this cake is that it is prepared by flipping the ingredients before cooking, so that the caramelized pineapple becomes the topping of the cake. An irresistible dessert for lovers of sweet and fruity recipes.
Mix the flour, sugar, butter, 2 egg yolks, and 4 tablespoons of pineapple juice (the one from canned pineapple)
Work the mixture energetically
Add the baking powder and then the lightly beaten egg whites
Caramelize without water 3 tablespoons of sugar in a pan and then add a knob of butter
Once cooled, arrange the 7 slices of pineapple in a flower shape and fill the spaces with the walnut halves (if they remain whole, the effect is better)
Pour the batter into the pan over the caramel and pineapple and bake at moderate heat (180 degrees) for 35-40 minutes
Unmold the cake when it is still warm (not too hot) being careful not to leave the decoration at the bottom of the pan
Electric Whisk
Cake Pan
Store the upside-down cake in the refrigerator for a maximum of 3 days.
The upside-down cake is a much-appreciated dessert all over the world. It is particularly tasty when served warm with a scoop of vanilla ice cream.
| Energy (kcal) | 393.65 |
| Carbohydrates (g) | 32.6 |
| of which Sugars (g) | 19.76 |
| Fat (g) | 26.81 |
| of which Saturates (g) | 7.94 |
| Protein (g) | 6.62 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.33 |
