Zutaten für Microwave Pineapple Upside Down Cake
- 100g brown sugar
- 60g softened butter (plus 30g for caramel)
- Canned Pineapple
- Glace Cherries
- Caster Sugar
- 1 large egg
- 60ml milk
- Self Raising Flour
- Cinnamon
- Ginger
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Zubereitung von Microwave Pineapple Upside Down Cake
- Grease an 18cm round microwave-safe dish and line the base with a circle of greased baking paper.
- **Caramel:** In a microwave-safe bowl, cream together 100g brown sugar and 2 tablespoons (30g) butter until smooth. Spread evenly over the base of the prepared dish.
- Arrange pineapple slices in the center, and fill the gaps with pineapple half-circles, creating a visually appealing pattern.
- Fill any remaining spaces with 10-12 fresh cherries.
- **Cake Batter:** In a separate bowl, cream together 60g softened butter and 60g granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined. Do not overmix.
- In a separate bowl, sift together 100g self-raising flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with 60ml milk, mixing gently after each addition until just combined.
- Pour the batter evenly over the caramel and fruit in the prepared dish.
- Microwave on medium-high power (approximately 70%) for 6-7 minutes, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on your microwave's power.
- Let the cake stand in the dish for 2-3 minutes to allow it to set before carefully inverting it onto a serving plate.
- Serve warm with a scoop of vanilla ice cream, custard, or whipped cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
98g
Fat
40g
Carbs
13g
