🎂 Easy Skillet Pineapple Upside-Down Cake | Caramelized Perfection скачать в хорошем качестве

🎂 Easy Skillet Pineapple Upside-Down Cake | Caramelized Perfection

Make this rich, caramelized pineapple cake right in your skillet using WoodenSpoon Yellow Baking Margarine. Super simple, incredibly moist, and packed with tropical flavor!. Why it works: WoodenSpoon Margarine in the Topping: WoodenSpoon Yellow Baking Margarine to create the caramelized pineapple topping. Margarine with 80% fat content (like WoodenSpoon) has a similar fat profile to butter, which is critical for melting with brown sugar to form a smooth, caramel-like layer. It should melt and combine well, creating the desired sticky, sweet base for the pineapple rings. No adjustments are needed here. Ingredients: For the Caramelized Pineapple Topping: • 1/4 cup (60g) WoodenSpoon Yellow Baking Margarine • 1/2 cup (100g) brown sugar (light or dark) • 6-8 pineapple rings (canned or fresh, about 1/2 inch thick) • Optional: Maraschino cherries or pecans for decoration For the Cake Batter: • 1 1/2 cups (190g) all-purpose flour • 1 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp salt • 1/2 cup (115g) WoodenSpoon Yellow Baking Margarine, softened • 3/4 cup (150g) granulated sugar • 2 large eggs • 1 tsp vanilla extract • 1/2 cup (120ml) pineapple juice (from the can or fresh) • 1/4 cup (60ml) whole milk or buttermilk Method: 1. Preheat Oven: Set your oven to 350°F (175°C). Ensure your skillet is oven-safe (castiron or similar works best). 2. Make the Caramelized Pineapple Topping: o In a 10-inch oven-safe skillet, melt the margarine over medium heat. Add brown sugar and stir until it dissolves and becomes bubbly (about 2-3 minutes). o Remove the skillet from heat. Arrange pineapple rings in a single layer over the caramel mixture. Place cherries or pecans in the centre of each ring or between slices for decoration, if desired. Set the skillet aside. 3. Prepare the Cake Batter: o In a medium bowl, whisk together flour, baking powder, baking soda, and salt. o In a separate large bowl, beat the softened margarine and granulated sugar with a hand mixer or whisk until light and fluffy (about 2 minutes). o Add eggs one at a time, mixing well after each. Stir in vanilla extract. o Gradually add the dry ingredients to the wet, alternating with pineapple juice and milk. Mix until just combined to avoid a dense cake. 4. Assemble and Bake: o Carefully pour the batter over the pineapple layer in the skillet, spreading it evenly with a spatula. o Place the skillet in the oven and bake for 35-40 minutes, or until a toothpick inserted in the canter comes out clean. o Let the cake cool in the skillet for 10 minutes. Run a knife around the edge, then place a large serving plate over the skillet and carefully flip to invert the cake. If any pineapple sticks to the pan, gently place it back on the cake.