Pineapple Upside-Down Cake 菠蘿倒轉蛋糕
I think spring is coming (not here yet, well) but it is time to bake some spriny and summery cake. This gorgeous pineapple upside-down cake is one of the must-bake, very moist and full of fresh pineapple flavour. Who doesn’t love it?
You just have to put butter and brown sugar at the bottom of the cake tin , then place the pineapples and cherries. Some people cook the butter and sugar into syrup and pour into the pan, but i am lazy, it is easier just place sugar in a tin. Ha.
When you unmold the tin, the beautiful pattern will on the top. Perfect for afternoon tea or special occasions, simple but gorgeous showstopper!
這個非常漂亮的菠蘿反轉蛋糕 Pineapple Upside-down Cake，焗後倒扣就成倒轉的模樣。蛋糕充滿菠蘿香，清新不膩，濕潤鬆軟，非常美味！
做法簡單，美味的下午茶點，大家又試試～
For the pineapple puree, simply blend the pineapple with little bit of juice.
For the topping, brush the bottom and the side of the tin with soften butter, then sprinkle the brown sugar at the bottom evenly. Place the pineapples and cherries, then set aside.
For the cake: Cream the butter with eggs, sugar and salt, beat for about 1 minute. Then add in melted butter (butter has to be cool), mix well.
Add in milk and pineapple puree, sift in flour and baking powder, mix well. Pour the batter in a tin (8-inch), tap the tin on counter for few times. Pop in preheated oven at 180C, bake for 50 to 60 minutes until fully cooked.
Let it cool then unmold it and turn it upside-down. Enjoy! 
菠蘿蓉做法：將60克的菠蘿放入攪拌器內打發成蓉。
蛋糕底部 ：用軟化的無鹽牛油塗抹蛋糕模的底部及內側，然後灑上紅糖，平均鋪在底部。然後鋪上菠蘿圈及紅櫻桃，備用。
蛋糕做法：先用電動打蛋器打發雞蛋，糖及鹽，打發約一分鐘，然後加入溶化牛油 （必須是待涼的）拌勻。
再加入牛奶及菠蘿蓉拌勻，最後篩入麵粉及泡粉拌勻。將蛋糕糊倒入模內，在枱上摔數下，放入已預熱180度C焗爐，焗約50分鐘。插入竹籤，如沒有沾著蛋糕糊即可，否則再多焗數分鐘。
蛋糕待涼10分鐘後，倒扣脫模即成。
*如用底部是可脫式的蛋糕模，最好用錫箔紙將底部包好，因底部的太妃糖或會流出
*用罐頭或新鮮的鳳梨都可
- For the Topping
- 30 gram unsalted butter, melted
- 30 gram brown sugar
- pineapple slices
- cherries
- For the Cake Batter
- 2 eggs
- 140 sugar
- 100 gram unsalted butter, melted
- 1/4 teaspoon salt
- 70 ml milk
- 110 gram pineapple puree
- 180 gram plain flour
- 8 gram baking powder
- 材料：
- 雞蛋- 2隻
- 糖- 140克
- 溶化無鹽牛油- 100克
- 鹽- 1／4茶匙
- 牛奶- 70毫升
- 菠蘿果蓉- 110克
- 中筋麵粉- 180克
- 泡打粉- 8克
- 蛋糕底部：
- 軟化牛油- 30克
- 紅糖- 30克
- 菠蘿圈- 數片
- 紅櫻桃- 數粒
- For the pineapple puree, simply blend the pineapple with little bit of juice.
- For the topping, brush the bottom and the side of the tin with soften butter, then sprinkle the brown sugar at the bottom evenly. Place the pineapples and cherries, then set aside.
- For the cake: Cream the butter with eggs, sugar and salt, beat for about 1 minute. Then add in melted butter (butter has to be cool), mix well.
- Add in milk and pineapple puree, sift in flour and baking powder, mix well. Pour the batter in a tin, tap the tin on counter for few times. Pop in preheated oven at 180C, bake for 50 to 60 minutes until fully cooked.
- Let it cool then unmold it and turn it upside-down. Enjoy!
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