Pineapple Upside-Down Cake
A light sponge baked over a base of butter, brown sugar and pineapple slices that, once flipped, ends up decorated on top.
Ingredients
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- 1 1/4 cupswheat flour
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
- 2/3 cupsugar
- 2eggs
- 1 teaspoonvanilla extract
- 1/8 teaspooncream of tartar
- 1/3 cuppineapple juice (or other fruit)
- 1/3 cupbutter
- 1/2 cuppacked brown sugar
- pineapple slices, prunes, cherries, walnuts or almondsto taste
Instructions
- Beat the egg whites until stiff, adding the sugar 2 tablespoons at a time.
- Add the 2 yolks and the vanilla.
- Lower the speed and add the sifted dry ingredients and the pineapple juice, alternating them.
- For the topping, melt the butter in the bottom of the mould and sprinkle with the packed brown sugar.
- Decorate the base with pineapple slices, prunes, cherries, walnuts or almonds.
- Pour the batter over the topping and bake.
- When the mould is flipped, the topping ends up on top.
Notes and variations
- A "pocillo" is equivalent to one cup.
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