Classic Pineapple Upside Down Cake... by Anna Olson.

I saw the pineapple upside down cake sooooo many times all over the internet, what's more, I already tried to make it once, but failed miserably... Some time has passed since my last attempt (I think something like 2 years...) and I said I won't be "beaten" by a cake - no pun intended ;) So, assigned a quiet time, when I can concentrate and do it without any distraction, and started lining up all the ingredients on my work top. 

To my huge surprise and amazement the cake isn't that difficult to make at all. The only part where you might struggle is with making the caramel or flipping the actual cake after baking. 

The result... I simply couldn't stop eating! I have to honestly admit now, that it was ME who ate most of it... I'll be making it again and soon! I'm just thinking about trying some other fruit, like peaches or pears for example. 

How to make it...

Ingredients:

– 3/4 cup of your favourite oat or soy milk 

– 1 teaspoon of apple cider vinegar 

– 1/4 cup plus two teaspoon of canola oil 

– 1/2 cup light brown sugar 

– 6 to 9 pineapple rings (fresh or canned)

– 1/4 cup granulated sugar 

– 1/4 cup unsweetened applesauce (or vegan natural yogurt instead) 

– 2 teaspoon pure vanilla extract 

– 1 1/4 cups all purpose flour 

– 1 1/2 teaspoon baking powder 

– 1 teaspoon cinnamon 

– 1/2 teaspoon allspice 

– 1/2 teaspoon salt 

Optional: Maraschino Cherries 

Method:

- Preheat the oven to 375 F (180 C). Lightly grease a cake tin and line it with parchment. 

- Pour the milk into a small bowl and add the apple cider vinegar. Set aside to curdle.

- Grease the parchment paper with 2 teaspoons of the oil. 

- Sprinkle 1/4 cup of the brown sugar in a relatively even layer over the oil. Layer in the pineapple rings, putting cherries in the centre of each slice, and set aside.

To make the batter 

- Whisk (in a large bowl) together the curdled milk, remaining 1/4 cup of brown sugar, granulated sugar, remaining 1/4 cup of canola oil, applesauce and vanilla. 

- Sift in the flour, baking powder, cinnamon, allspice and salt. Whisk until smooth.

- Pour the cake batter over the pineapple rings. 

- Bake for 40 to 45 minutes or until a knife inserted through the centre comes out clean.

- Let cool for 5 minutes or so. Now, invert the cake onto a plate and peel away the parchment.

- Continue to let cool. 

✅ I found that if you actually 'flip' the cake on a serving plate almost immediately as you take it of the oven (while still hot) the caramel won't stick to your pan, if you wait for the cake to cool down the caramel and fruit may stick to your pan and you'll have only cake part on your serving plate...

Smacznego!


You might also like:

          

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen