Gâteau à la pineapple inversée Dole
Ingrédients
- 1 grande boîte (~397 g / 14 oz) pineapple écrasé ou tranché
- 2 tasses (275 g / 9.7 oz) farine, tamisée
- 2 cuillères à soupe de poudre à pâte
- ½ cuillère à café de sel
- ⅔ tasse (160 g / 5.6 oz) beurre ou substitut de beurre
- 1 tasse (225 g / 7.9 oz) sucre granulé blanc
- 2 œufs, séparés
- ½ tasse (125 ml / 4.2 fl oz) lait
- 1 cuillère à café d'extrait de vanille
- 1 tasse (180 g / 6.3 oz) sucre brun
- Fraises maraschino, pour garnir
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Instructions
1. Égoutter le jus de la boîte de pineapple.
2. Sift flour into a mixing bowl. Sift again with baking powder and salt.
3. Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
4. Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
5. Fold in the egg whites and vanilla.
6. Melt the rest of butter in large frying pan.
7. Spread the brown sugar over the pan.
8. Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
9. Pour cake batter over fruit.
10. Bake 45 minutes at .
11. Turn upside-down on serving dish and garnish with maraschino cherries.
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