The Upside-Down Cake is a delicious dessert made with caramelized pineapple and a dense cake batter. Originally from the United States, this preparation has won over taste buds worldwide. The most distinctive part of this cake is that it is prepared by flipping the ingredients before baking, so the caramelized pineapple becomes the cake's topping. An irresistible dessert for lovers of sweet and fruity recipes.
Mix the flour, sugar, butter, 2 egg yolks, and 4 tablespoons of pineapple juice (from the canned pineapple)
Vigorously work the mixture
Add the baking powder and then the egg whites, only slightly beaten
Caramelize 3 tablespoons of sugar in a pan without water and then add a knob of butter
Once cooled, arrange the 7 pineapple slices in a flower shape and fill the spaces with 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 while it is still warm (not too hot), being careful not to leave the decoration on the bottom of the pan
Electric Mixer
Cake Pan
Store the upside-down cake in the refrigerator for up to 3 days.
The upside-down cake is a highly appreciated dessert worldwide. 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 |
