Original recipe from: preppykitchen.com, serves 8, ~300 cal per serving
INGREDIENTS: (already reduced sugar quantities)
Topping:
1/2 cup brown sugar
4 tbsp butter (unsalted preferable)
1 tbsp vanilla extract
1 20 oz can pineapple slices
Add a pinch of salt if butter is not salted
Base:
2 cups multipurpose flour
1 tsp baking powder
1 tsp salt if butter is unsalted
1/2 cup granulated sugar
1 cup milk (whole or almond)
3 eggs
1 tbsp vanilla extract
3/4 cup butter (1 and 1/2 stick!)
1/4 cup sour cream or yogurt (full fat)
Optional: 10 pecans or walnuts
No cherries!
METHOD:
Preheat oven to 350 F. Butter spring-foam pan (9 or 10") and prepare in a baking sheet or with Al foil.
Melt butter (topping) in a bowl in the microwave, cool slightly, add vanilla extract and pour on the base. Evenly sprinkle brown sugar and if it doesn't melt to make a caramel, the pan can be warmed up in the oven.
Arrange pineapple slices on the caramel such that there is one in the center and 6 other slices around the central one. Save the juice and leftover slices to be combined with the wet ingredients. Optional: add pecans / walnuts to the center of each slice. Set the pan aside to set.
In a large bowl, sift flour, baking powder and salt (if using).
Using electric mixer, cream the butter and sugar together till fluffy. Add one egg at a time and yogurt / sour cream. When combined, add vanilla extract.
Combine wet and dry ingredients, Spatula or whisk, don't over mix. Add pineapple pieces and juice (adjust for pancake like consistency).
Gently add batter to prepared pineapples without disturbing them. Don't overfill (Max 3/4 pan, batter rises too much).
Bake for 35 - 45 minutes till the center is set.
Allow the cake to cool for 20 minutes before opening the pan. Can pass a knife through the sides but the bottom WILL stick.
For serving: Use 2 big spatulas to loosen the bottom. Reattach the sides before attempting to invert the cake. Serve warm or with ice cream / whipped cream.
INGREDIENTS: (already reduced sugar quantities)
Topping:
1/2 cup brown sugar
4 tbsp butter (unsalted preferable)
1 tbsp vanilla extract
1 20 oz can pineapple slices
Add a pinch of salt if butter is not salted
Base:
2 cups multipurpose flour
1 tsp baking powder
1 tsp salt if butter is unsalted
1/2 cup granulated sugar
1 cup milk (whole or almond)
3 eggs
1 tbsp vanilla extract
3/4 cup butter (1 and 1/2 stick!)
1/4 cup sour cream or yogurt (full fat)
Optional: 10 pecans or walnuts
No cherries!
METHOD:
Preheat oven to 350 F. Butter spring-foam pan (9 or 10") and prepare in a baking sheet or with Al foil.
Melt butter (topping) in a bowl in the microwave, cool slightly, add vanilla extract and pour on the base. Evenly sprinkle brown sugar and if it doesn't melt to make a caramel, the pan can be warmed up in the oven.
Arrange pineapple slices on the caramel such that there is one in the center and 6 other slices around the central one. Save the juice and leftover slices to be combined with the wet ingredients. Optional: add pecans / walnuts to the center of each slice. Set the pan aside to set.
In a large bowl, sift flour, baking powder and salt (if using).
Using electric mixer, cream the butter and sugar together till fluffy. Add one egg at a time and yogurt / sour cream. When combined, add vanilla extract.
Combine wet and dry ingredients, Spatula or whisk, don't over mix. Add pineapple pieces and juice (adjust for pancake like consistency).
Gently add batter to prepared pineapples without disturbing them. Don't overfill (Max 3/4 pan, batter rises too much).
Bake for 35 - 45 minutes till the center is set.
Allow the cake to cool for 20 minutes before opening the pan. Can pass a knife through the sides but the bottom WILL stick.
For serving: Use 2 big spatulas to loosen the bottom. Reattach the sides before attempting to invert the cake. Serve warm or with ice cream / whipped cream.
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