Pineapple Upside Down Cake

April 19, 2019

 

Topping:

3 TBS Blood Orange Olive Oil

1/2 cup brown sugar

2 TBS Pineapple Vinegar

2 tbsp pineapple juice

6 pineapple rings, fresh or canned

maraschino cherries

Cake: 

1 1/2 cup flour

1 1/2 tsp baking powder

1/4 tsp vanilla bean sea salt

6 tbsp blood orange olive oil

1/2 cup sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1/4 cup sour cream

1/4 cup millk 

1/4 cup pineapple juice

 

Preheat the oven to 350F and grease a 9 inch cake pan.

In a small bowl whisk together oil, brown sugar, pineapple vinegar and pineapple juice for the topping. Pour into the cake pan. Put a pineapple ring in the center of the pan and the five others around it. Place a cherry in the center of each pineapple ring.

 

In a medium bowl whisk the sugars and oil together. Whisk in the eggs, one at a time. Stir in the salt, baking powder and vanilla. Once combined, stir in 1/2 a cup of flour. Followed by the sour cream, 1/2 cup flour, milk, 1/2 cup of flour. and pineapple juice. Make sure the ingredients are combined before adding the next. Pour the batter over the toppings in the pan.

 

Bake for 50 minutes, until a toothpick comes out clean. Let cool for 5-10 minutes, then run a knife around the edge and invert the cake onto a serving try. Serve warm or room temperature.

 

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