NO EGG PINEAPPLE UPSIDE DOWN CAKE RECIPES
EGGLESS PINEAPPLE UPSIDE DOWN CAKE RECIPE - MOMMY'S HOME ...
This Eggless Pineapple Upside Down Cake recipe is filled with delicious pineapple flavor and super easy to make. As tasty as it is beautiful!
Provided by Oriana Romero
Categories Dessert
Total Time 70 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Prepare the cake pan topping:
- Prepare the cake batter:
Nutrition Facts : Calories 347 kcal, CarbohydrateContent 53 g, ProteinContent 3 g, FatContent 14 g, SaturatedFatContent 9 g, FiberContent 1 g, SugarContent 36 g, ServingSize 1 serving
FRESH PINEAPPLE UPSIDE DOWN CAKE - INSPIRED TASTE
We love this simple pineapple upside down cake! For the best results, use fresh pineapple. If you only have access to canned pineapple, use pineapple in the lightest syrup you can find. Otherwise, we have found the cake becomes too sweet for our taste. Why separate the eggs? The recipe asks that you separate the eggs, and then add the yolks at a different time as the whites. This method produces the best cake texture. For this recipe, you do not need to whip the egg whites (a common technique when separating eggs for use in light and airy cakes.) Instead, we are going out of our way not to whip the whites, which is why they are added at the end. We have tried this recipe using whole eggs and found it to be inferior (the batter also overflowed the cake pan).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield Makes 1 (9-inch) cake, 8 slices
Number Of Ingredients 12
Steps:
- Position an oven rack in the lower third of the oven and heat oven to 350 degrees Fahrenheit.
- Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
- In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
- In a medium bowl, whisk or sift the flour with the baking powder and salt. Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
- Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
- Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.
Nutrition Facts : ServingSize 1 slice, Calories 429, ProteinContent 5 g, CarbohydrateContent 56 g, FiberContent 1 g, SugarContent 37 g, FatContent 22 g, SaturatedFatContent 13 g, CholesterolContent 100 mg
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