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Mini-Pineapple Upside Down Cakes

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INGREDIENTS :

+FOR PINEAPPLE FILLING:
°4 slice pineapple
°4 pecan halves (or maraschino cherries, your choice)
°2 tablespoons butter, plus extra for greasing the molds
°8 teaspoons brown sugar
°2 teaspoons of white sugar for ramekins
+FOR THE CAKES:
°3 tablespoons softened butter
°8 teaspoons of white sugar
°1/2 teaspoon vanilla extract
°1/4 teaspoon almond extract
°1 large egg
°1/2 cup unbleached flour
°Pinch of salt
°3/4 teaspoon baking powder
°1/3 cup buttermilk

INSTRUCTIONS

 Preheat oven to 350° & butter & sugar 2 8-oz ramekin.
First, prepare the pineapple filling: In a small skillet over medium-low heat, melt the brown sugar and butter. Once the sugar has melted, divide it between the two molds.
Then place a ring of pineapple in the center of each casserole. Cut the remaining rings and place them around the entire ring to cover the entire bottom of the pan. In the center ring, place a pecan half with the curved side up. Divide the remaining pecan halves to fill the other holes in the pineapple rings. Set aside while preparing the cake batter.
In a medium bowl, combine butter and sugar with an electric mixer.
Add the extracts, then the egg, and mix well.
Add the flour, a pinch of salt, and the baking powder. Beat well.
Finally, add the buttermilk. Once combined, divide the batter evenly between the pans and bake for 30 minutes.
Let cool 10-15 minutes before investing in dishes
Enjoy!
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