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Pineapple Upside Down Cake (recipe & video)

4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
3/4 cup (160 grams) light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherries or candied cherries (optional)

Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar


This entry was posted in: Food


At citySonnet, artist Maria spreads her love for art, poetry and nature. These pages inspire visitors to add an artsy touch and creativity to their everyday lives.

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