Chunky Version of a Classic Pineapple Upside-Down Cake... by Lauren Chattman
Emily'S Cooking (Makan2) Foray
Emily'S Cooking (Makan2) Foray
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Ingredients

  • You Willl Need For The Topping
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar * (I used only half a cup loose)
  • 1 can (20 oz) of pineapple chunks, drained off the heavy syrup and pat dry. * (I used 1 small ripe pineapple, skinned with 'eyes' removed and cut into chunks)
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  • You Will Need For The Cake
  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 1 cup granulated sugar *(I used half cup) * could be further reduced!
  • 1 teaspoon grated lemon zest
  • 6 Tablespoons milk * (I used buttermilk cos its near to expiry date! - no harm done!)
  • 1 teaspoon pure vanilla extract

Instructions

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