Pineapple Upside Down Cake Recipe

This pineapple upside down cake recipe celebrates what makes this dessert a perennial favorite with its  rich caramel syrup, pineapple fruit and moist sponge cake.

Pineapple Upside Down Cake Recipe
Ingredients You Will Need:
1 cup of butter (roughly two sticks of butter)
?" cups of brown sugar
1 ripe pineapple cut into 4 slices that are ½ inch in size
2 cups of cake flour
¼ teaspoon of salt
2 ½ teaspoons of baking powder
¾ cup of white sugar
1 teaspoon of vanilla extract
1 ½ teaspoons of orange zest, finely grated
2 eggs
?" cup of plain yogurt

Preheat the oven to 350 degrees, and then melt two tablespoons of the butter and the brown sugar in a pot. You'll wind up with a nice caramel that you should be able to spread across the bottom of the pan. Place the pineapple in the pan: You can arrange the slices in lines or even make a design. Set this pan aside to prepare the cake batter.

Mix together the cake flour, salt and baking powder. In a separate medium-sized bowl, beat together the remaining butter and the sugar until the mixture has a fluffy texture and is light in color. Add the vanilla and orange zest, and then add in the eggs separately, making sure to mix each in before adding the next. Add half of the flour mixture, and mix lightly until the flour disappears. Next, mix in the yogurt and follow with the rest of the flour.

Pour the batter into the pan containing the fruit. Do this slowly so that the pineapple does not move, which will preserve your intended design. Bake the cake for 25 to 30 minutes or until a toothpick is placed into the middle of the cake and comes up clean. Allow the cake to cool before turning it over on a plate. Before turning the cake, try to loosen the cake's sides from the pan.

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