Pineapple Paradise Cake using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Pineapple Upside Down Cake! A delightful dessert that turns the world of baking on its head—literally! Originating from the 1920s, this cake was a star at many American dinner tables, especially during the Great Depression when pineapples were affordable and accessible. The golden, caramelized slices of pineapple nestled atop a soft, buttery cake create a symphony of flavors that dance on your palate. Fun fact: the first recorded recipe for this cake appeared in a 1925 edition of a community cookbook from Washington state, and it quickly became a household favorite. So, whether you're serving it at a summer barbecue or indulging on a cozy evening, this cake is sure to bring smiles and a hint of nostalgia to your table!
Ingredients
- 100 g Granulated sugar
- 200 g Pineapple
- 50 g Candied bigarreau
- 120 g Butter
- 2 Eggs
- 150 g Flour t55
- 5 g Baking powder
- 60 g Milk
- 2 g Vanilla flavor
Steps
Caramelized Pineapple
- Add 100 g of granulated sugar in the food processor bowl.
- Mix manual: 8:00min / 0°C / Speed 2.
- Pour the content of the food processor bowl in a cake mold.
- Sliced, and place 200 g of pineapple on the cake mold.
- Place 50 g of candied bigarreau in the cake mold.
Cake Batter
- Wash the food processor bowl.
- Add 120 g of butter in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Add 2 eggs, 150 g of flour t55, 5 g of baking powder, 60 g of milk, 2 g of vanilla flavor in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 4.
Baking
- Pour the content of the food processor bowl over the cake mold.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 30min.
- Check if the cake is cooked through by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool slightly before inverting it onto a serving plate.
- Serve Warm.
