Pineapple upside down cake
It's a pineapple upside down cake made with a can of mini pineapple. It's not hard to make, but it's delicious, so if you start eating one, you'll have to eat a couple more to be satisfied. Chewable pineapples are delicious, moist cakes are delicious, and pretty mini pineapple upside down cake. Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • muffin
    10ea
  • Soft flour
    100g
  • almond
    20g
  • Sugar
    75g
  • Salt
    little
  • Baking powder
    2/3ts
  • egg
    1ea
  • Butter
    100g
  • Pineapple.
    60g
  • Orange
    1/2ts
  • Sliced pineapple
    10ea
  • orange wine
    1Ts
Cooking Steps
STEP 1/6
First, mix the canned pineapple syrup with the corantro and orange extract. Then beat the eggs in a bowl and mix well with sugar and salt. I used orange extract~ If you don't have it, you can skip it or use orange peel.
STEP 2/6
Mix canned pineapple syrup in egg water. Add the sifted powder and mix lightly with a whisk.
STEP 3/6
Add melted butter little by little and mix smoothly with a whisk. And rest it in the refrigerator for 30 minutes to an hour.
STEP 4/6
Drain the pineapple completely with a kitchen towel while the dough is resting. Drain the marasino cherries and cut them in half.
STEP 5/6
Spread butter on muffin mold and lay prepared pineapple and cherries. And pan the dough about 70-80% of the mold. Panning the dough and gently drop it on the floor to arrange the dough.
STEP 6/6
Bake in a preheated oven at 160-170 degrees for 20-25 minutes. If you poke it with a skewer and it's clean, it's all cooked. After completion, do not take it out immediately, cool it down, and turn the pan upside down to remove the dough. It's done if you cool it down in the cooling net!!
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