Best Individual Pineapple Upside Down Cakes Recipes

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INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES



Individual coconut & pineapple upside-down cakes image

Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch

Provided by Lucy Netherton

Categories     Afternoon tea, Dessert

Time 45m

Number Of Ingredients 13

50g butter , plus extra for greasing
50g soft brown sugar
2 tbsp rum , optional
6 canned pineapple rings
6 glacé cherries
140g butter , softened
140g caster sugar
2 large eggs , beaten
140g self-raising flour
1 tsp baking powder
50g desiccated coconut
6 tbsp milk
custard , to serve

Steps:

  • First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacĂ© cherry in the middle to each.
  • Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
  • To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium

INDIVIDUAL PINEAPPLE UPSIDE-DOWN CAKES



Individual Pineapple Upside-Down Cakes image

Once cooled, individual Pineapple Upside-Down Cakes can be immediately turned out onto pretty dessert plates for serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

1/4 cup sugar, plus 1 teaspoon for sprinkling
Four 1/4-inch-thick slices fresh pineapple, peeled and cored
1/2 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of kosher salt
2 tablespoons vegetable oil
3 tablespoons frozen pineapple juice concentrate, at room temperature
1/4 teaspoon pure vanilla extract
2 large egg whites
1 tablespoon sifted confectioners' sugar

Steps:

  • Place a rack in the center of the oven and preheat to 350 degrees.
  • Spray four 4-inch-wide shallow ramekins with nonstick cooking spray. Sprinkle the bottom of each with 1/4 teaspoon sugar, place a slice of pineapple in each ramekin, and set aside.
  • Sift together the flour, remaining sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredients and add the oil, pineapple juice concentrate, and vanilla. Set aside.
  • In another large mixing bowl, beat the egg whites until they are white and foamy, about 1 minute. Add the confectioners' sugar and continue beating until stiff but not dry, about 2 minutes. Scrape off the beaters and, without washing them, place in the flour mixture and beat at low speed just until blended. Gently fold the flour mixture into the egg whites.
  • Pour one quarter of the batter into each ramekin and bake for 25 minutes, or until a cake tester inserted in the center comes out clean.
  • Cool the cakes on a wire rack. With a sharp knife, loosen the sides of the cakes. Invert onto the rack, lift off the ramekins, and cool. Serve warm.

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