Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can pineapple rings, drained
- 1/2 cup totara nuts, chopped
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until the sugar is dissolved.
3. Pour the mixture into the cake pan and spread it evenly.
4. Arrange the pineapple rings on top of the sugar mixture and sprinkle the chopped totara nuts over the pineapple.
5. In a mixing bowl, combine the flour, baking powder, and salt.
6. In another mixing bowl, beat the eggs and vanilla extract with an electric mixer until light and fluffy.
7. Add the flour mixture to the egg mixture, alternating with the milk, and mix until well combined.
8. Pour the batter over the pineapple and nuts in the cake pan.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and let it cool for 10 minutes.
11. Run a knife around the edges of the cake to loosen it from the pan.
12. Invert the cake onto a serving plate and remove the pan.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Total fat: 18g
Saturated fat: 9g
Cholesterol: 80mg
Sodium: 290mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugars: 35g
Protein: 4g
Substitutions for ingredients:
- You can use pecans or walnuts instead of totara nuts.
- You can use canned or fresh pineapple.
Variations:
- You can add maraschino cherries to the pineapple rings for a pop of color.
- You can add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure to drain the pineapple rings well to prevent the cake from becoming too moist.
- Use room temperature eggs for best results.
- Let the cake cool for at least 10 minutes before inverting it onto a serving plate.
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 a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the cake with powdered sugar before serving.
Garnishes:
- Sprinkle chopped totara nuts or toasted coconut over the whipped cream or ice cream.
Pairings:
- Serve the cake with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too moist, reduce the amount of pineapple juice in the batter.
- If the cake is too dry, increase the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Check the expiration date of all ingredients before using them.
Food history:
- Pineapple upside down cake was popularized in the United States in the early 20th century.
Flavor profiles:
- Sweet, nutty, and fruity.
Serving suggestions:
- Serve the cake warm or at room temperature.
Related Categories
Cooking Method: N/A
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Region: New Zealand
Taste: Sweet, Tangy, Fruity, Moist, Caramelized