Classic Upside-Down Pie
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This incredibly simple and elegant cake-like cupcake is perfect for an impromptu celebration. Simple ingredients and easy preparation yield a stunning result – a golden-brown, sweet cupcake with vibrant pineapple. This sponge cake pairs perfectly with tea and coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fruit base
- 60 g butter
- 135 gr. brown sugar
- 2 teaspoons lemon juice
- 5-6 slices of fresh or canned pineapple rings
Cupcake
- 180 ml of sour milk
- 80 ml vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 g of premium flour
- 150 g of sugar
- 1 teaspoon baking powder
- 0.5 tsp salt
- 1/4 teaspoon of baking soda
- 1/8 tsp ground nutmeg
- 20 g sweetened coconut flakes
We recommend
Recipes with similar ingredients: premium flour, Pineapple, coconut flakes, brown sugar, lemon juice, vanilla extract, nutmeg, eggs, sour milk
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place a 9-inch ovenproof skillet over medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the skillet from the heat. Place the pineapple rings in the syrup, keeping them close together but not overlapping.
- In a large bowl, whisk together sour milk, vegetable oil, eggs, and vanilla. In a separate bowl, sift together the flour, sugar, baking powder, salt, baking soda, and nutmeg. Add the mixture to the bowl with the sour milk and whisk until smooth. Stir in the coconut flakes. Slowly pour the batter over the pineapples (being careful not to dislodge the fruit).
- Bake the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean. If you're using fresh pineapple, you may need to bake for an additional 5-10 minutes.
- Let cool for 30 minutes without removing from the pan. Cover the pan with a plate and invert it. Lift the plate with the cake, with the pineapple visible on the surface. Serve warm or at room temperature.
Author of the recipe - Anna Olson is a pastry chef and television host.
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