Cinnamon pineapple upside-down cake

Cinnamon pineapple upside-down cake is a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 484 calories, 6g of protein, and 22g of fat per serving. For 92 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires unsalted butter, brown sugar, ground cinnamon, and vanilla bean paste. 8 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, you might also like recipes such as Pineapple Upside-Down Cake, Pineapple Upside Down Cake, and Pineapple Upside Down Cake.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 65 minutes

 

Ingredients:

200g unsalted butter, softened

125g soft brown sugar

1 tsp ground cinnamon

1½ tsp vanilla bean paste

1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices

140g golden caster sugar

2 large eggs, plus 1 egg white, beaten

1½ tsp baking powder

200g plain flour

75ml whole milk

Equipment:

oven

cake form

mixing bowl

whisk

frying pan

aluminum foil

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you cant see much of the base. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth. Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crme frache, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

 

Step by step:


1. Heat oven to 180C/160C fan/gas

2. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt.

3. Remove and stir in the brown sugar, cinnamon and tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you cant see much of the base.

4. In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy.

5. Add the eggs and egg white, one at a time, and the remaining vanilla.

6. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.

7. Spoon the batter into the pan over the pineapple.

8. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crme frache, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.


Nutrition Information:

Quickview
481k Calories
5g Protein
22g Total Fat
68g Carbs
5% Health Score
Limit These
Calories
481k
24%

Fat
22g
34%

  Saturated Fat
13g
84%

Carbohydrates
68g
23%

  Sugar
44g
49%

Cholesterol
101mg
34%

Sodium
36mg
2%

Get Enough Of These
Protein
5g
11%

Vitamin C
54mg
66%

Manganese
1mg
65%

Vitamin B1
0.3mg
20%

Selenium
13µg
19%

Folate
73µg
18%

Vitamin A
774IU
15%

Vitamin B2
0.24mg
14%

Phosphorus
140mg
14%

Iron
2mg
11%

Calcium
113mg
11%

Vitamin B3
2mg
11%

Fiber
2g
10%

Copper
0.19mg
10%

Potassium
325mg
9%

Vitamin B6
0.18mg
9%

Vitamin B5
0.65mg
6%

Magnesium
25mg
6%

Vitamin E
0.76mg
5%

Vitamin D
0.75µg
5%

Zinc
0.55mg
4%

Vitamin B12
0.2µg
3%

Vitamin K
2µg
3%

covered percent of daily need
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