Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 can pineapple slices, drained
- 1 Casimiroa fruit, peeled and sliced
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
6. Stir in the vanilla extract.
7. In a small saucepan, melt the brown sugar and unsalted butter over medium heat, stirring constantly until the mixture is smooth.
8. Pour the brown sugar mixture into the bottom of the cake pan.
9. Arrange the pineapple slices and Casimiroa fruit on top of the brown sugar mixture.
10. Pour the cake batter over the fruit, spreading it evenly.
11. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Remove from the oven and let cool for 5 minutes.
13. Run a knife around the edges of the cake pan to loosen the cake.
14. Invert the cake onto a serving plate.
15. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 10g
Cholesterol: 85mg
Sodium: 150mg
Total carbohydrates: 50g
Dietary fiber: 1g
Sugar: 37g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use canned Casimiroa instead of fresh if it's not available in your area.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the brown sugar mixture for added texture and flavor.
- You can use other fruits, such as peaches, apricots, or cherries, instead of pineapple and Casimiroa.
Tips and tricks:
- Make sure to drain the pineapple slices well to prevent the cake from becoming too moist.
- Use a non-stick cake pan or line the bottom with parchment paper to prevent the cake from sticking to the pan.
- Let the cake cool for a few minutes before inverting it onto a serving plate to prevent it from breaking apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the cake on a cake stand or a decorative plate.
- Dust the top of the cake with powdered sugar for a finishing touch.
Garnishes:
- Top the cake with whipped cream or vanilla ice cream.
- Garnish with fresh mint leaves or sliced fruit.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter next time.
- If the cake is too moist, reduce the amount of fruit or drain it more thoroughly.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the cake.
- Check the expiration date of all ingredients before using them.
- Store the cake in a cool, dry place to prevent spoilage.
Food history:
- Pineapple upside-down cake is a classic American dessert that originated in the early 1900s.
- Casimiroa is a fruit native to Mexico and Central America that is also known as white sapote.
Flavor profiles:
- This cake has a sweet and fruity flavor with a hint of caramel from the brown sugar mixture.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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