Kue Nanas Terbalik
Recipe video above. Bringing back the retro classic! You will love everything about this cake. The sticky, caramelised pineapple and cherry topping. The ultra-tender and moist vanilla cake. How it's studded with pineapple bits inside. And how we use some of the pineapple juice to flavour the ca
Foto: RecipeTin Eats
Bahan-bahan
- 565 g / 20 oz canned pineapple slices in juice ((not in syrup, Note 1))
- 12 - 18+ maraschino cherries ((Note 2))
- 60 g / 4 tbsp unsalted butter (, melted)
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda ((sub 1 tsp baking powder))
- 1/4 tsp salt
- 1/3 cup milk (, full or low-fat)
- 1/4 cup pineapple juice (, reserved from can (under Topping ingredients))
- 1/4 cup sour cream (, full fat (sub plain yogurt))
- 1 tsp vanilla extract ((or essence))
- 115 g / 1 stick butter (, unsalted, softened (to 18C/64F, Note 3))
- 3/4 cup white sugar
- 2 large eggs (, at room temperature (Note 4))
- Any leftover pineapple (, chopped (Note 1))
Langkah-langkah
-
Preheat oven to 180°C/350°F (160°C fan).
-
Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
-
Butter: Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.
-
Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
-
Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
-
Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
-
Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan - so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)
-
Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
-
Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
-
Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
-
Eggs: Add eggs one at a time, beating for 20 seconds in between.
-
Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
-
Fill pan: Spread batter over pineapple layer, smooth and level the surface.
-
Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
-
Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
-
Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
-
Cool completely before serving.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| / 20 oz canned pineapple slices in juice | 565 g | - | - |
| - 18+ maraschino cherries | 12 | - | - |
| / 4 tbsp unsalted butter | 60 g | - | - |
| brown sugar | 0.5 cup | - | - |
| flour | 0.5 cups | - | - |
| baking powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| baking soda | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| salt | 0.25 tsp | - | - |
| milk | 0.3333333333333333 cup | - | - |
| pineapple juice | 0.25 cup | - | - |
| sour cream | 0.25 cup | - | - |
| vanilla extract | 1 tsp | - | - |
| / 1 stick butter | 115 g | - | - |
| white sugar | 0.75 cup | - | - |
| large eggs | 2 | - | - |
| Any leftover pineapple | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
Memuat komentar...