Pineapple Upside-Down Cake
- 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
- ¾ cup packed (5¼ ounces) light brown sugar
- 1½ pounds peeled and cored fresh pineapple, cut into ½-inch pieces (about 4 cups; see note above)
- 1½ cups (7½ ounces) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (5¼ ounces) granulated sugar
- 2 large eggs, room temperature 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup whole milk, room temperature
- This recipe is vegetarian
- Produce
- Pineapple, fresh (1 1/2 pounds)
- Cooking & Baking
- (5 1/4 ounces) light brown sugar, packed light (3/4 cup)
- All-purpose flour (1 1/2 cups)
- Baking powder (1 1/2 teaspoons)
- Granulated sugar (3/4 cup)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (12 tablespoons)
- Whole milk (1/3 cup)
- Refrigerated
- Eggs, large (2)
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Published May 25, 2012 (9 months ago).
17 people saved this recipe.
