Inverted pineapple cake This is a fairly rare dessert that is definitely worth preparing – it is delicious and the recipe is not complicated. It is an excellent choice for family meetings, holidays, or simply when you fancy something sweet for coffee or tea.
Sos:
- 3 tablespoons of honey,
- 1 tablespoon of butter,
- A bit of vanilla extract.
On the bottom:
Cake:
- 350 g of wheat flour,
- 200 g cukru,
- 5 eggs,
- 60 ml of milk,
- 100 ml of oil,
- 1 packet of vanilla sugar,
- 1 teaspoon of baking powder,
- 1 incomplete teaspoon of baking soda,
- A bit of salt.
Prepare the sauce first. In a saucepan, heat honey with butter and vanilla extract. Cook for a while on low heat until the ingredients combine and a light caramel sauce is formed. Pour it to the bottom of the cake tin (approx. 24 cm in diameter) lined with baking paper.
Arrange the slices of pineapples on the sauce – they can overlap slightly.
In a large bowl, beat eggs with sugar and vanilla sugar to a fluffy mass. It can last about 5-7 minutes. Pour in milk and oil, mixing all the time at low speed.
In a separate bowl, mix the flour with baking powder, soda and salt.
Gradually add dry ingredients to the egg massmixing briefly, only to combine.
Pour the finished mass onto a layer of pineapples and level the surface.
Bake in an oven preheated to 170 ° C (top-down) for about 45-50 minutes.
Source: NowowoPuje.pl
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